Waldorf Salad

Slightly adapted from The Cottage Kitchen

1 1/4 cups heavy cream
1/2 cup +2 tablespoons mayonnaise
1 tablespoon sugar
Juice of one half lemon
1 Granny Smith apple, cored and cut into bite-size pieces
7 ounces Melissa's cool cabbage, cored, finely sliced
1 to 2 celery stalks, thinly sliced
1/4 cup dried cranberries
7 ounces seedless grapes (I used white grapes and Melissa's Red Muscato Grapes)
1 cup of walnuts, roughly chopped

In a small bowl, beat the cream until soft peaks form. Gently fold in the mayonnaise, sugar, and lemon juice. Add the diced apple to the cream mixture to prevent the fruit from browning.

In a large bowl, combine the cabbage, celery, and dried cranberries. Add two thirds of the grapes and walnuts and stir well. Fold in the cream mixture until well combined, and refrigerate for 5 to 10 minutes. Garnish with remaining grapes and walnuts before serving.

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