Waldorf Salad
Waldorf Salad
Submitted by Corporate Chef Andy Stewart
Salads
Ingredients
- 2 Honeycrisp apples, washed, cored, cut into medium dice
- 1 quart very cold water
- 1 tablespoon Fustini's Sicilian Lemon Balsamic Vinegar
- 3 stalks celery - small dice
- 1/2 cup golden raisins
- 1/2 cup toasted walnuts, rough chop
- 1/2 cup red seedless grapes, sliced
- 1 cup quality mayonnaise ( NOT Miracle Whip)
- 1 tablespoon Fustini's Michigan Apple Balsamic Vinegar
- 1 teaspoon Fustini's Toasted Walnut Oil
- 1 tablespoon flat-leaf parsley, chopped
- salt and pepper to taste
- bibb lettuce
Directions
- Place water and Fustini's Sicilian Lemon Balsamic Vinegar into a large bowl. Add apples and let sit 2 minutes. Remove apples from water and drain well on paper towels. Place apples, celery, raisins, walnuts and grapes into a large bowl and carefully mix. Place the mayonnaise, Fustini's Michigan Apple Balsamic Vinegar and Toasted Walnut oil, and parsley in another medium-size bowl. Season with salt and pepper and mix thoroughly. Pour dressing over apples and fold together. Serve immediately in Bibb lettuce cups.
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