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| INGREDIENTS |
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8-10 Servings |
| 3 each |
macintosh or rome apples, cored, diced |
| 2 each |
pippin apples, cored, diced |
| 1 each |
lemon |
| 1 cup |
celery, finely diced |
| 1/2 cup |
walnuts, toasted, chopped |
| 1/2 cup |
dried cranberries |
| 2 heads |
butter or bibb lettuce, washed, leaves, seperated |
| 8-10 each |
fresh mint sprigs |
For the dressing: |
| 1/2 cup |
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mayonnaise |
| 1/3 cup |
sour cream |
| 2 tsp. |
dijon mustard |
| 2 tsp. |
honey |
| 1/4 cup |
scallions, minced |
| 2 tsp. |
fresh mint, minced |
| to taste |
salt |
| to taste |
fresh ground black pepper
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| METHOD |
| 1. |
Prepare
dressing by combining mayonnaise, sour cream, Dijon mustard,
honey, minced scallions and mint. Season with salt and black
pepper and mix well. Reserve. |
| 2. |
Place
cored and diced apples in a large bowl, Squeeze lemon juice
over apples and toss. Add celery, walnuts and dried cranberries.
Add
dressing and toss well. |
| 3. |
Place
outer leaves of butter lettuce on serving plates. Use inner
leaves to form "cups" in the center of each plate.
Portion Waldorf Salad into lettuce cups. Garnish with mint sprigs
and serve. |
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