"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Waldorf Salad Recipe

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This recipe for Waldorf Salad, by , is from Anita's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Perroots
Added: Saturday, August 30, 2008


1 c walnuts
1/2 c mayonnaise
1/4 c plain yogurt
1 tsp prepared mustard
Pinch of dry mustard
Juice of 1/2 lemon
4 to 6 tart apples, peeled, cored and diced (2 cups)
1 to 2 cups finely diced inner ribs celery (white part only), leaves reserved
Salt and freshly ground black pepper
2 bunches tender greens, such as arugula, baby kale, or pepper cress, washed and dried
2 Tbsp olive oil
1 Tbsp fresh lemon juice

Preheat oven to 350F.
Spread the walnuts on a baking sheet and toast in oven for 4 to 5 minutes, until aromatic and lightly toasted. Cool.

Combine the mayonnaise, yogurt, both mustards, and the lemon juice in a large bowl. Fold in apples and diced celery and season with salt and pepper.

Put the salad greens in a large bowl. Add the olive oil and lemon juice, season with salt and pepper, tossing well. Divide the mixture among 4 plates. Spoon the apple mixture onto the greens and sprinkle with toasted walnuts and reserved celery leaves.

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