Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

Sponsored

A Year-Round Guide to Franklin and Nantahala

Waldorf Salad Yield: 4 to 5 servings. 2 cups diced apples, unpeeled 2 packets sugar (use sugar substitute for a lower calorie version) ¼ teaspoon lemon juice 1 cup chopped

Food

Rosemary and Goat Cheese Strata

Waldorf Salad Yield: 4 to 5 servings. 2 cups diced apples, unpeeled 2 packets sugar (use sugar substitute for a lower calorie version) ¼ teaspoon lemon juice 1 cup chopped

April 2012

Waldorf Salad

This tried-and-true favorite makes a perfect side dish for any occasion.

by

Waldorf Salad

Yield: 4 to 5 servings.

  • 2 cups diced apples, unpeeled
  • 2 packets sugar (use sugar substitute for a lower calorie version)
  • ¼ teaspoon lemon juice
  • 1 cup chopped celery
  • ½ cup chopped walnuts
  • ½ cup raisin
  • ¼ cup light mayonnaise

Put diced apples in medium size mixing bowl and sprinkle with sugar and lemon juice. Add celery, nuts, and raisins. Fold in mayonnaise and chill. Serve on crisp lettuce leaves.

Note: This salad is especially pretty using ½ red delicious and ½ yellow delicious apples.

This recipe first appeared in Hopewell Heritage Cookbook. To order a copy, call the Hopewell Presbyterian Church office at (704) 875-2291. Cookbooks are $14.95, plus shipping.

Additional recipes from Hopewell Heritage Cookbook that appeared originally in the April 2012 issue of Our State:
Pineapple Pound Cake
Vegetable Meat Loaf
Hopewell’s Yeast Rolls
Chicken Salad

print it

This story was published on Apr 04, 2012

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.