Monday, January 5, 2009

ETHEL'S WALDORF SALAD

2 cups diced unpared red apples
2 tbsps lemon juice
1/2 cup mayonnaise
1 cup thinly sliced celery
1/2 cup broken walnuts
1/2 cup seedless raisins
lettuce leaves for presentation

About 1 hour before serving time;
1. In a medium bowl, toss diced apples with lemon juice and 1 tablespoon of the mayonnaise. Refrigerate.
2. Just before serving, remove from refrigerator and add celery, rest of the mayonnaise, broken walnuts, and the raisins. Mix together well and serve on 4 salad plates. Place lettuce leaves on plate and top lettuce with the Waldorf salad.

Yields 4 servings.

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