Sometimes it's pleasing to have two different kinds of apples in a Waldorf salad, if the season is right and you can get different varieties like a sweet Delicious and a tart greening. In any case, be sure the apples you use are crisp.
Total Timeunder 30 minutes
Recipe Coursecold appetizer, side dish
Dietary Considerationcold appetizer, side dish
Taste and Texturefruity, nutty
Type of Dishfruit salad
- 2 firm ripe green apples
- 1 firm ripe red apple
- 1 tablespoon lemon juice
- 1 cup sliced celery
- ½ cup coarsely chopped walnuts
- ½ cup mayonnaise
- 1½ teaspoons honey (optional)
- Iceberg or Bibb lettuce leaves
Core and quarter the apples (leave the skin on unless it is tough) and slice thin. Put in a bowl and toss with the lemon juice to coat. Add the celery and walnuts. Cover and chill. Mix the mayonnaise and honey (if you like a little sweetness in the dressing) together until smooth, add to the apple mixture, and toss. Serve on a bed of lettuce.
Cranberry Waldorf Salad:
Reduce mayonnaise to about ¼ cup and mix with ½ cup whole-berry cranberry sauce. Omit the honey. Add to the apple mixture and toss.
1979, 1990, 1996 Fannie Farmer Cookbook Corporation