When my sister, Gail, had apples coming in, I knew I wanted to use some in a recipe. Gail ordered and planted apple trees about eight years ago, and this is the largest bearing year she has had.
The varieties I was most interested in were a couple of old fashion ones, especially York and Summer Rambo.
Sometimes a simple recipe can yield a good surprise. Sister Becky had just such a surprise for us when she made a Waldorf Salad using some of Gail’s apples.
Becky is a flight attendant for U.S. Air. One of her stops is Philadelphia, and one of her favorite little places to grab a quick bite is a food vendor in the Philadelphia airport. She always ordered the Waldorf Salad and loved it. But efforts to reproduce the salad always met with failure.
Becky even had some of her flight attendant friends try the salad, and they all tried to guess what the ingredient was in the salad that made it different. As good a cook as Becky is, she just never could get it quite right at home.
One day, Becky asked a nice lady serving the salad if she could solve the mystery. She did! With the “secret ingredient” in hand, Becky experimented with the recipe at home until she got it just like the vendor’s salad.
So grab the cinnamon. It is what makes the difference in this Waldorf Salad.
If you want to add extras, you can put in other fruits such as grapes, dried cranberries or blueberries.
Truthfully, it’s pretty special just like it is -- simple, with a pinch of cinnamon!
1/3 cup mayonnaise
1/4 cup sugar (or Splenda)
1 Tablespoon lemon juice
1/2 tsp. cinnamon
Blend together with a wire whisk until consistency of salad dressing.
1/2 cup raisins
1/2 cup walnut pieces
3 cups chopped apples, cut into bite size pieces. (This equates to about 2 regular apples or 3 small ones.)
Refrigerate to chill before serving.