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OF THE 1940'S & 50'S






Waldorf Salad  The Waldorf-Astoria Hotel in downtown Manhattan, New York; birthplace of the Waldorf Salad

First served at the famous Waldorf-Astoria Hotel in Manhattan, the recipe given here is a bit sweeter.  I really enjoy using two (or more) types of apple in my Waldorf Salad.  I choose apples of different color (like Granny Smith and McIntosh) to add interest and flavor.  Make your next picnic extra special with this salad, but keep a bowl of ice under your bowl of Waldorf Salad to keep fresh.  Enjoy!

Your Host,  Brad

3 firm apples of various kinds
1 Tbl lemon juice
1 cup sliced celery
1/2 cup coarsely chopped walnuts
1/2 cup mayonnaise
1 1/2 tsp honey

Core and quarter the apples but leave the skin on for color and vitamins.   Chop into cubes of bite-size.  Put in a bowl and toss with the lemon juice to coat (so apples will keep their color).  Add the celery and walnuts.  Cover and chill.  Mix the mayonnaise and honey together until smooth, add to the apple mixture and toss.  Refrigerate until chilled.


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