Waldorf Salad recipe
information
To add colour to the salad, select red-skinned apples or buy half red and half green.
Buy packets of broken walnuts or walnut pieces; they are always less expensive than whole nuts.
Serve as an accompaniment to cold meats or as part of a buffet selection. For a more decorative finish, add a border of thinly-sliced apples sprinkled with lemon juice, and garnish with a few whole walnuts.
ingredients
500 g (1 lb) crisp dessert apples (see Buying guide)
2 tablespoons lemon juice
1 teaspoon sugar
150 ml (1/4 pint) thick bottled mayonnaise
1/2 head of celery, chopped
50 g (2 oz) shelled walnuts, chopped
1 round lettuce, leaves separated (optional)
2 tablespoons lemon juice
1 teaspoon sugar
150 ml (1/4 pint) thick bottled mayonnaise
1/2 head of celery, chopped
50 g (2 oz) shelled walnuts, chopped
1 round lettuce, leaves separated (optional)
method
1. Quarter and core the apples but do not peel them, then cut into neat dice and put into a bowl. Add the lemon juice and toss well to prevent discoloration.
2. Stir in the sugar and 1 tablespoon of the mayonnaise. Mix until the apple is well coated, then leave in a cool place until ready to serve.
3. Just before serving, add the remaining mayonnaise, celery and walnuts and toss well together.
4. Place the prepared apple mixture in a bowl lined, if liked, with lettuce leaves. Serve at once.
2. Stir in the sugar and 1 tablespoon of the mayonnaise. Mix until the apple is well coated, then leave in a cool place until ready to serve.
3. Just before serving, add the remaining mayonnaise, celery and walnuts and toss well together.
4. Place the prepared apple mixture in a bowl lined, if liked, with lettuce leaves. Serve at once.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
