Waldorf "apple" salad

pples Salad is a favorite go-to salad.  It's easy and fresh.  If you choose a different variety of apples the color is showy. The sauce will mix in many different salad applications.  I took a moment to look up some history of this recipe.  Wikipedia shares it was created between 1893 and 1896 at the Waldorf Hotel in New York City, formerly Waldorf Astoria.  Published in The Cook Book by "Oscar of the Waldorf"; the original recipe did not contain nuts. 

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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!

Waldorf Astoria Restaurant La' Veranda

Himalayan Salt Grilled Flank Steak, Waldorf Apple Salad, Vegetables in Cheddar Cheese Sauce

Ingredients:
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

My favorite tool in my kitchen

Other alternatives
1/2 Carrot chopped
1/2 fresh raisins
1 cup seedless grapes, sliced in half
exchange lemon juice for vinegar 

Preparations:
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.

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