National Apple Month: Mom's Waldorf Salad recipe

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By Chloe Nordquist By Chloe Nordquist

In honor of National Apple Month, Chef Fran Beebe of Mr. Nelson's Cookies is sharing his mom's 68-year-old secret recipe to make his family's Waldorf Salad.

Mom's Waldorf Salad
Yield: About 3 cups


1 cup Miracle Whip
1 teaspoon yellow mustard
2 Tablespoons (T.) white vinegar
1 to 1-1/2 packets Splenda
1 to 2 T. whole milk

2 cups red sweet apples (Red Delicious, Gala, etc.)
1 cup celery
1/3 cup nuts (Pecans preferred, but English walnuts work, also.)
1/3 to 1/2 cup raisins or Cranraisins



Combine Miracle Whip, yellow mustard and white vinegar in a small bowl.

Add and stir in Splenda packets to taste, i.e., put one in first and if it is not sweet enough to your liking add another 1/2 packet.

Add whole milk to create moisture. Add one tablespoon first and if the mixture is not moist enough add another 1/2 T.

Base Salad (Prepare the apples last, so as to prevent "browning"):

Dice celery stalk into approximately 3/8-inch cubes.
Chop nuts to about 3/8 inch in size.

Cut apples into quarters; then remove the core, but keep the skin on.

Dice apple quarters into approximately 3/8-inch cubes.
Combine apple, celery, nuts and raisins in medium-size stainless-steel bowl.

Base Salad and Dressing Combination:

Add 1 Tablespoon of dressing to the "Base Salad" and with a spatula use a light hand to well coat the apples, celery, nuts and raisins with the dressing.

Continue to add the dressing a tablespoon at a time until the coating on "Base Salad" is to your liking.