Two reasons to highlight this salad. First, fruit from your garden and vegetable's pick up your taste buds during the winter. Second, it's organic, festive and travels well for all your outdoor entertaining. I feature this salad paired with Grilled Flank Steak. Yum!
2 sweet apples, cored and chopped, I used one Granny Smith and a Fuji, but I like a tart salad
1/2 celery thinly sliced (I chop it with my beloved GEFU food chopper)
1/2 cup chopped, slightly toasted walnuts (rarely do I toast them)
6 Tablespoons Mayonaise
2 Tablespoon fresh lemon juice (about a 1/2 of lemon)
1/2 teaspoon salt
1 1/2 Tablespoon sugar
1 Tablespoon prepared mustard
Lettuce leaves for garnish
1/2 Carrot chopped
1/2 fresh raisins
1 cup seedless grapes, sliced in half
exchange lemon juice for vinegar
In a medium sized bowl, whisk together mayonnaise, lemon juice, salt, mustard & sugar. Stir in the prepared apples, celery and nuts. Serve on a bed of fresh lettuce. Salad will store well covered and refrigerated overnight for an early meal the next day.