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Waldorf Salad 2004

Photo: Beatriz Da Costa
Yield Makes 4 servings

Ingredients

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 2 to 3 drips hot pepper sauce
  • 3 large unpeeled Braeburn or Cameo apples, diced
  • 3 stalks celery, diced
  • 1/2 cup chopped pecans, toasted Butter, Bibb, or Boston lettuce
  • 2 tablespoons chopped chives (optional)

Nutrition Information

  • calcium 62 mg
  • calories 397
  • caloriesfromfat 1 %
  • carbohydrate 20 g
  • cholesterol 23 mg
  • fat 36 g
  • fiber 5 g
  • iron 1 mg
  • protein 3 mg
  • satfat 5 g
  • sodium 368 mg

How to Make It

  1. In a medium bowl, whisk together the mayonnaise, sour cream, mustard, lemon juice, salt, and hot pepper sauce. Fold in the apples, celery, and pecans. Cover and chill 1 hour. Divide among 4 plates lined with lettuce leaves and sprinkle with the chopped chives (if desired).