Wednesday, August 21, 2013

Apple Waldorf salad


  • ½ cup walnuts halves
  • 3 or 4 apples, unpeeled, core and chopped into bite size pieces (about 3 cups)
  • 1 tablespoon lemon juice
  • ¼ cup golden raisins
  • 2/3 cup chopped celery
  • 1 cup red seedless grapes, halved
  • 1/3 cup mayonnaise
  • 1 tablespoon sugar
  • Boston or Romaine lettuce leaves, trimmed, washed, and dried

  1. Preheat the oven to 350 degree F
  2. Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes.
  3. Cool and break the nuts up into small pieces
  4. Whisk the mayonnaise and sugar in a large bowl
  5. Halve, core, and cut the apples into ¾ inch pieces, leaving the skin intact
  6. Sprinkle the lemon juice over the apples and toss. The acid in the lemon juice prevents the apples from turning brown
  7. The raisins will taste best if you plump them first. (Do this by measuring them into a bowl and adding enough warm tap water to cover them completely. Allow them to sit for a few minutes, absorbing the water, and softening up; Drain them very well when you need them. Give them a little squeeze to remove the excess water
  8. Add in thinly slice celery and grapes
  9. Mix everything together in a medium sized bowl with the mayonnaise and sugar, coating all of the ingredients.
  10. Cover and refrigerate if not serving immediately
  11. When ready to serve, toss walnuts into the salad
  12. Arrange the lettuce leaves on a large platter
  13. Place the salad on the lettuce and serve
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