My new go-to side for something new and fresh. I've made it without the Walnuts, still good. Halved recipe successfully, yum. Served a scoop on butter lettuce for Easter dinner salad. Instead of zest, I just seed and squeeze 1/2 of a Meyers Lemon into mix, remove fiber from skin and finely dice peel before adding to dish. I used Tropical Fruit Trail Mix with dates, raisins, dried mango, banana, coconut flakes, pineapple, etc.
Reader Gwen Fox from Nokomis, Florida, gave us the idea to use lemon curd and mayonnaise in this salad.
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Bake: 10 Minutes
Chill: 6 Hours
- 1 cup chopped walnuts
- 2/3 cup mayonnaise
- 1/2 cup lemon curd
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1 1/2 teaspoons grated lemon rind
- 2 Gala apples, chopped
- 2 Granny Smith apples, chopped
- 2 Red Delicious apples, chopped
- 3/4 cup thinly sliced celery
- 1 cup dried fruit mix
- 1. Place walnuts in a single layer in a shallow pan.
- 2. Bake at 350° for 8 to 10 minutes or until lightly toasted, stirring once after 5 minutes.
- 3. Stir together mayonnaise, next 4 ingredients, and 1/2 tsp. lemon rind in a large bowl. Add apples, celery, fruit mix, and 3/4 cup walnuts; toss well. Cover and chill 6 hours. Sprinkle with remaining 1/4 cup walnuts and 1 tsp. lemon rind.
- Note: For testing purposes only, we used Sun-Maid Fruit Bits.
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