Waldorf Salad a la Hen House
This recipe was clipped from the Kansas City Star, many a moon ago. It was developed for Price Chopper/Hen House Markets by Bonnie Winston, a famous food stylist for the finest restaurants in KC. We miss you Bonnie. Thank you for your wonderful gifts of food.
1 1/4 pounds firm crisp red apples (about 3)
1 pound Granny Smith apples (about 2)
2 T. freshly squeezed lemon juice
1/2 fresh ripe pineapple, cut into 1-inch cubes
1 1/2 cups walnut halves, or large pieces
1 cup dark raisins, plumped if hard
1/4 cup sugar
1 1/2 cups mayonnaise
Wash and dry apples, leaving the skin on. Core and chop the apples into one inch cubes. Place in a large bowl. Add lemon juice and mix well. Add pineapple to apples, including any accumulated juices. Dry toast the walnuts in convection or conventional oven until golden brown, about 10 minutes. Cool, then add to the mixture.
Add raisins and sugar. Add the mayo and mix well to combine. Chill and serve.