Waldorf Salad
Description
This yummy salad originated around 1893 in the old Waldorf-Astoria Hotel in New York. You will also get rave reviews with the newer version of the old favorite. You can tailor it to your own tastes by adding grapes, dried fruits, mayo or yogurt, or whatev
Ingredients
3/4 c. walnut or pecan halves
4 crisp apples, such as Pippin, McIntosh or Rome Beauty or any red skinned apples
freshly squeezed juice of 1 lemon
1 c. finely diced celery
1/2 c. diced red bell pepper
3 green onions, including some of the tender green portions, finely chopped
3/4 c. sour cream
1 T. Dijon mustard
1 1/2 T. honey
1 t. fresh mint, minced
salt and freshly ground pepper, to taste
1 - 2 heads Bibb lettuce
Directions
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Preheat oven to 200 degrees.
Spread nuts on a baking sheet; bake until lightly toasted, 6 - 7 minutes. Coarsely chop; set aside.
Wash, peel, core and quarter apples; cut into 1/2-inch dice.
In a bowl, toss apples with the lemon juice; add celery, bell pepper, green onions and nuts; stir to combine.
In another bowl, combine sour cream, mustard, honey and mint; whisk until well blended; season with salt and pepper.
Wash lettuce, drain and pat dry. Separate lettuce leaves, using only the crisp inner leaves; reserve the larger outer leaves for another use.
Arrange lettuce leaves around the rim of a serving platter. Add the salad dressing to the apple mixture; mix well.
Spoon the salad onto the center of the platter.
8 servings.