Waldorf salad

Waldorf salad

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
3 red apples, unpeeled
1 lemon, juiced
1/4 cup Mayonnaise
1 tablespoon cream
1 cup sliced celery
1/2 cup chopped walnuts
crisp lettuce leaves
walnut halves, to garnish

Method

  1. Unpeeled apples make the most attractive looking salad, but the apples can be peeled. Keep a few unpeeled slices as a garnish. Dice the apples, squeeze the lemon juice over the fruit. Combine the mayonnaise, cream, celery and walnuts and serve on the lettuce leaves. Decorate with apple slices and the walnut halves.

Note:

  • refresh and crisp the walnuts by toasting in a dry pan over a moderate heat. The crisp walnuts make a lovely contrast to the apples and creamy dressing.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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