Waldorf Salad
Recipe from the kitchen of The Inn at 410
12 servings
8 apples
4 tablespoons lemon juice
2 cups finely chopped celery
1 cups chopped walnuts
2 cups seedless grapes cut in half
1/2 cup mayonnaise
4 tablespoons cream
1 cups raisins
2 cans mandarin oranges
The Night Before:
Wash and core the apples. Leave the skins on. Dice apples and toss with lemon juice to prevent browning. Refrigerate while preparing other ingredients. In a large bowl mix celery, grapes and raisins. Add apples. Toss with mayonnaise and cream. Store in an airtight container and refrigerate overnight.
In The Morning:
Divide into fruit dishes and garnish with a mint leaf and walnuts.
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