Waldorf Salad

Waldorf Salad

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I have had a serious disapproval of mayonnaise, mustard, and ketchup my entire life.  As a result, I have only tried potato salad a handful of times; just the smell can turn my nose up.  I was in high school before I let my mom put sauce on meatloaf; there was always one dry square saved for me.  Furthermore, I was never able to fully help my mom make this recipe.

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I could slice celery, chop apples, measure pecans, and open pineapple cans.  But when it came time to stir, I had to leave the room.  I simply could not watch her scoop a large dollop of mayonnaise into the salad.  If I didn’t watch her make that last addition, I enjoyed eating the salad.  Seeing the mayonnaise jar, though, ruined the whole experience.

Last year, I discovered that Waldorf Salad can be made with vanilla or plain yogurt rather than mayonnaise.  This discovery was one of the happiest of my life (okay, that may be a bit of a stretch).  Personally, the added vanilla flavor enhances the salad as a whole.

Whether you use yogurt or mayonnaise, this salad is a delicious addition to your cookout’s spread.

Waldorf Salad

Ingredients:

  • 4-5 apples
  • 2 stalks of celery
  • 3/4 cup vanilla yogurt (or plain yogurt or mayonnaise)
  • 1/2 cup raisins
  • 1 8-oz. can of pineapple tidbits
  • 1/2 cup chopped pecans

Directions:

  • Chop apples into small cubes (approximately 1/4 to 1/2 inch)
  • Slice celery in half length-wise.  Then chop celery into miniscule pieces (since I don’t really like celery, I make mine super small).
  • Drain pineapple.
  • Combine all ingredients in a large serving bowl.
  • Serve immediately or chill.
  • Eat and enjoy!

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What food preferences have caused you to alter a recipe?

Happy Independence Day!

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