Almonds add extra crunch to apple salad

In the mood for a salad with extra crunch? This variation on Waldorf salad works in any season.

According to recipe lore, the original Waldorf salad was created in 1893 at the Waldorf Astoria Hotel in New York City. Short on other salad ingredients, the hotel’s maitre d’ combined diced red apple and celery with mayo, and a classic salad was born. (Chopped walnuts were added later.)

This apple salad adds shredded cabbage and lettuce (for a little more salad substance) and substitutes chopped almonds for the walnuts.

Quick and easy to assemble, this salad can be scaled up for a crowd and made in advance, which makes it a good choice for spring gatherings. (Does the Easter Bunny like apples?)

Crunchy apple salad

Makes 2 to 4 servings

Ingredients:

1 medium red apple, cored and diced

1 stalk celery, diced

¼ cup raisins (or dried currants or cranberries)

1 cup cabbage, shredded

1 cup lettuce, shredded

2 tablespoons almonds, chopped

Dressing:

2 tablespoons mayonnaise

1 tablespoon white vinegar

½ teaspoon sugar

¼ teaspoon seasoning salt

Instructions:

In a large bowl, combine apple, celery, raisins, cabbage, lettuce and almonds.

Make dressing. In a small bowl, combine mayonnaise, vinegar, sugar and seasoning salt; stir until smooth.

Pour dressing over the apple mixture. Toss gently to coat the salad. Serve.

(Refrigerate covered if not served immediately.)