Ingredients
- 1 1/4 pounds Red Delicious Apples
- 5 ounces celery
- 3 ounces mayonnaise
- 2 ounces chopped walnuts
- 1/2 squeezed lemon, to taste
- Serve with: Boston or Romaine leaf lettuce
- Garnish with: orange segments, berries, kiwi, small vegetable flowers
Directions
Peel, core and medium dice the red delicious apples. Apples start with approximately 2 pounds of apple to yield 1 1/4 pounds of diced apple. Place in a mixing bowl and mix with the lemon juice. This will keep the apple from discoloring. Before dicing the celery, blanch it in boiling water for 60 seconds and cool it with cold water. This will bring out the sweet flavor and extend the salads shelf life. Combine diced apple, lemon juice, mayonnaise, celery and chill. Serve on a bed of lettuce topped with walnuts and add a simple fruit garnish. Traditionally this is also served with tiny sweet finger sandwiches. (Example: date nut bread and raspberry jam.)
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By olive1121
on December 16, 2011
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My cousin did this salad when I spent my thanksgiving day in VA. I can't resist eating the salad and when i got home, I tried this recipe, and my kid's loved it very much! thanks to food network, for bringing this salad into our menu.
By lela_frank_8033060
Hutchinson, KS
on November 20, 2007
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I remember eating this salad at grandmas house back in the 50's .I tryed this recipe the other day its the same as grandms. It brought back a lot of wonderful memeries
By rosemarie_balba...
Oakland, CA
on June 16, 2006
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I have made this recipe a few times and we 've always like it! I prefer to use fuji apples because they are sweeter and crunchier. Try not blanching the celery in boiling water anymore...the crunchier the celery the better and i think the color is so much nicer as they are. I normally toast the walnuts in a pan with a little bit of olive oil then I put a little bit of sugar. Let the caramel coat the walnuts. try using more walnuts.
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