Mama's Waldorf Salad with Great-Grandma's Salad Dressing
rec.food.cooking/Ceon Ramon
This is my mother's recipe for Waldorf Salad, and it continues to be a staple of my own Thanksgiving dinners. This dressing is a perfect complement to the rich earthy tastes of the walnuts and the complex flavors of the apples. I make it twice a year: once for Mama's Waldorf Salad at Thanksgiving, and again on the Fourth of July, as the dressing for potato salad.
- Barbara
4-6 medium apples, sweetish-to-tart, cored but not peeled, and chopped into bite-size pieces
approx. one cup of walnut pieces, lightly toasted
the center of a bunch of celery, thinly sliced (about two cups)
about half a cup of Great-Grandma's Salad Dressing (recipe follows)
about half a cup of sweetened whipped cream
Add all the solid ingredients in a pretty bowl and toss. Lightly mix the two dressing and whipped cream; stir into the salad.
Great-Grandma's Salad Dressing
3 eggs, beaten until light
2 tablespoons sugar
1 teaspoon mustard
1 teaspoon salt
To this add 1/2 cup hot vinegar; cook in double boiler, stirring often until the right thickness (translation: until the same consistency as mayonnaise).
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