Waldorf Salad
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| 1/2 cup | whole walnuts |
| 2 | ribs celery, chopped (keep some leaves to use for garnishing) |
| 2 | apples, chopped into the same size pieces as the celery |
| 3 Tbsp | whole egg mayonnaise diluted with 1 tablespoon water |
| | salt and pepper to taste, parsley to garnish |
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| Toast the walnuts, tossing continually for 2 minutes in a dry fry pan on medium |
| heat, until they are lightly browned, then allow to cool. Combine the walnuts, |
| celery and apple. Dress with whole egg mayonnaise diluted with water. |
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| Tip: Whole egg mayonnaise has a more subtle flavor. Light sour cream can be used |
| as a healthy substitute. Mix the mayonnaise with the other ingredients and |
| sprinkle on salt and pepper to taste. Garnish it with the parsley and celery |
| leaves. |
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| (ID: 80611) Mirror: rec.food.recipes: Wed, Aug 28, 2002 |