Waldorf Salad

Name: Waldorf Salad
Ingredients: 3/4 cup walnuts halves; 3 large apples with a crisp texture, preferably 1 red, 1 green, and 1 yellow; 1 1/2 tablespoons freshly squeezed lemon juice; 2 stalks celery (with leaves), peeled and sliced on the diagonal into 1/2-inch-thick pieces; 1/2 cup prepared mayonnaise; 2 tablespoons finely sliced fresh chives; 2 tablespoons sour cream; 1 tablespoon minced fresh flat-leaf parsley leaves; 1 teaspoon sugar; 3/4 teaspoon finely grated lemon zest; Freshly ground black pepper, to taste; 1 head Boston or Bibb lettuce, trimmed, washed, and dried; Copyright 2001 Television Food Network, G.P. All rights reserved

13 ingredients

9 steps

Ingredients

3/4 cup walnuts halves
3 large apples with a crisp texture, preferably 1 red, 1 green, and 1 yellow
1 1/2 tablespoons freshly squeezed lemon juice
2 stalks celery (with leaves), peeled and sliced on the diagonal into 1/2-inch-thick pieces
1/2 cup prepared mayonnaise
2 tablespoons finely sliced fresh chives
2 tablespoons sour cream
1 tablespoon minced fresh flat-leaf parsley leaves
1 teaspoon sugar
3/4 teaspoon finely grated lemon zest
Freshly ground black pepper, to taste
1 head Boston or Bibb lettuce, trimmed, washed, and dried
Copyright 2001 Television Food Network, G.P. All rights reserved

Directions

1

Preheat the oven to 350 degree F. Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes.
2

Cool and break the nuts up into small pieces.
3

Half, core, and cut the apples into 3/4-inch pieces, leaving the skin intact.
4

In a medium bowl, mix the apples with the lemon juice, celery, and walnuts.
5

In a small bowl, whisk together the mayonnaise, chives, sour cream, parsley, sugar, and lemon zest and season with pepper.
6

Add the mayonnaise mixture to the apple mixture and stir to coat.
7

Refrigerate if not using immediately.
8

When ready to serve, arrange the lettuce leaves on a large platter, or divide them among 6 salad plates.
9

Place the salad on the lettuce and serve.