Recipe by mollypaul
Use a good flavored apple for this old favorite such as Fuji, Gala, Granny Smith, Jonathan, Cortland, Empire or Winesap. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Top Review by Aunt Cookie
I liked this a lot, and it was very quick to make. I used only 1/3 cup of mayo, and I used the reduced-fat type. I think it was enough dressing, and it reduced the fat content of this salad quite a bit. Thanks for sharing!
- 1 cup diced celery
- 1 cup diced apple
- 1⁄2 cup walnuts or 1⁄2 cup pecans, broken
- 3⁄4 cup mayonnaise (or Boiled Salad Dressing)
- lettuce leaves or mixed salad green