Waldorf Salad

Waldorf Salad originated at the Waldorf Hotel in New York City over 100 years ago.  It's an elegant salad to serve on special occasions such as a ladies' luncheon, Easter, Mother's Day, but it's also a great salad to mix up and keep in the fridge to pack in week day lunches.  

Take time to chop the fruit and celery in as close to the same size as possible.  That way it's easy to get a taste of all the yummy ingredients in every bite!

Mix the wet ingredients (the dressing) together separately to have a smooth and creamy dressing to fold into the salad mixture.

Take time to lightly toast the nuts.  It adds an incredible difference in the depth of flavor.

2 cups diced tart apples, or 2 apples (I used one Granny Smith and 1 Fuji)

1 T. sugar

2 t. lemon juice

1 cup diced celery

1 cup grapes, halved (I used half red/half white)

½ cup toasted walnuts or pecans, roughly chopped

2 T. sour cream

¼ cup mayonnaise

½ t. kosher salt

Add the diced apples to a large mixing bowl and sprinkle with the sugar and lemon juice.  Toss to coat.  Add the celery, grapes, and toasted nuts.

In another bowl, combine the sour cream and mayonnaise. Fold into the apple mixture and season with the kosher salt. Taste and adjust the seasoning to your liking. Chill for 1 hour or overnight.  

Adapted from www.foodcrush.com