Wednesday, July 14, 2010
Alyssa made this salad for Dad's birthday lunch. It is nicely tangy, and I love the crunch of the nuts and apples in a tangy, creamy sauce.
¾ cup golden raisins
¼ cup water
1/3 cup mayonnaise
3 tablespoons cider vinegar
1 tablespoon honey
3 Granny Smith apples, cored and cut into ½-inch pieces
3 Gala or Braeburn apples, cored and cut into ½-inch pieces
3 celery ribs, chopped fine (about 2 ¼ cups)
¾ cup walnuts, toasted and chopped
Salt and pepper
Combine the raisins and water in a small bowl. Cover the bowl tightly with plastic wrap and microwave until the water begins to boil, about 1 minute. Let stand until the raisins are soft and the liquid has been absorbed about 5 minutes.
Whisk the mayonnaise, vinegar, and honey in a large bowl. Add the apples, celery walnuts, and plumped raisins to the bowl and toss until well-coated. Refrigerate, covered, for 30 minutes. Season with salt and pepper to taste and serve. (The salad can be stored in an airtight container for up to 2 days.)