Waldorf Salad II

Cooks in Parks, p. 40

2 large sweet apples, sliced

½ cup raisins

1 cup celery, sliced thin

1 cup walnut or pecan pieces

6 T mayonnaise

Sprinkle apple slices with lemon juice to keep them from darkening.

I did that, but the red apple started turning brown almost immediately anyway. It still tasted good, though.

Mix all ingredients with mayonnaise and chill.

It's a satisfying amount of mayo.

Served with some of Matt's delicious homemade cauliflower-crust pizza!

My Rating: 4/5 "It's very refreshing, like this kind of salad always is. The raisins add a nice sweety-sweet counterpoint, but the celery keeps things crisp. Good as a side or even as a light entree!"