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Created way back in 1893 at the poshest of New York's hotels, the Waldorf-Astoria, this salad is still one of the most requested at the hotel's restaurant. I remember my grandmother serving this at many of her ladies' luncheons and asking her to make extra for me to eat later. And, she always balanced the tart Granny Smith apples with the sweeter Braeburn or Gala ones...I've continued this tradition and also leave the peel on for color. I also remember her plumping the golden raisins in a little boiling water (you can always use regular raisins, too) and lightly toasting the walnuts...Mmmm!!!! For a variation, you can always replace the raisins with a cup of seedless red grapes or 3/4 cup of dried cherries, and replace the toasted walnuts with toasted sliced almonds or toasted chopped pecans. Something about this classic salad is more than just great memories...it's good eating!!!
Units: US | Metric
Serving Size: 1 (268 g)
Servings Per Recipe: 4