Gary's Waldorf Salad

[Gary]

In this installment of Gary's Cooking School, it walk you through an east to prepare holiday classic that is loved by everyone: Waldorf Salad.

Now, my version is not the exact same version as the one created at the Waldorf Astoria Hotel in New York City, but instead a family version that has been handed done and slightly modified over the years.

Even better, there is no actual cooking involved, always a bonus during busy holiday cooking days.

Ingredients

2 red apples
2 yellow apples
1 bunch of celery
1 bag of red grapes
1 bag of green grapes
1 large bag of shelled walnuts
1 jar of mayonnaise

Note: for the apples, I prefer Winesaps and Granny Smiths, but that's just my own personal taste.

Preparation

• Clean and remove the base and the ends of the celery stalks. Slice them lengthwise down the middle and then chop into small slices.
  
• Using an apple wedge, separate the apples into wedges. Cut each each once down the center and then again crosswise before dicing into small chunks.
  
• Wash the grapes, separate and remove all stems, then slice each one in half lengthwise. Yes, this is the most time-consuming part of the preparation, but in my opinion it's what makes it more palatable.
  
• Take the shelled walnuts and chop them into very small pieces.
  Combine all into a large bowl, then add as much mayonnaise as you like. I tend to use an entire jar, but some folks don't like as much mayo.

If you're making this in advances, wait until the day of the dinner to add in the mayo. Let the entire salad chill for several hours before serving.

For step-by-step photos of the preparation, go to garypoole.blogspot.com/2012/11/garys-cooking-school-waldorf-salad.html

[Tsavodiner]

Gary's Coking School

Cooolll, maaann

"everybody knows that smokin' ain't allowed in school..."

Happy Thanksgiving!

[frenio]

Wow!!!! its a nice recipe of salad. I want to have it.