Waldorf Salad from New York City

Serves: 4

The first Waldorf Salad was created in New York City in 1893, at the famous Waldorf Astoria.

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1/2 cup walnuts halves
1/2 cup mayonnaise
freshly ground black pepper
2 large crisp apples, such as gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins, or 1/2 cup halved grapes
1/2 lemon, juiced
1 head boston lettuce, trimmed, washed, and dried



Preheat the oven to 350 degree F.

Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.

Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.

Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.

When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

Revised from Source: foodnetwork.com

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