HomeFruits Apple Beryl’s Waldorf Salad
27 March, 2013

Beryl’s Waldorf Salad

Serves: 16

Ingredients:
1 head cabbage, shredded
2 each apple, diced
1 large can of pineapple tidbits, drained
½ cup walnuts, chopped (optional)
½ cup seedless raisins
½ cup mayonnaise-type salad dressing

Preparation:
In large mixing bowl, mix all ingredients. Can be served immediately or chilled.

Notes:
Bear in mind the amount of salad dressing is an estimate. Use just enough to moisten the salad and barely coat the ingredients. This salad has good lasting power if properly refrigerated. Recently salad was prepared on a Friday morning and was still good Sunday afternoon, with no discoloration of apples. (Photo shows salad without the optional walnuts. Photo credit Linda Bradshaw)

Store in refrigerator.

1 COMMENT

One thought on : Beryl’s Waldorf Salad

  • Linda
    March 30, 2013 at 6:58 am

    No one ever actually wrote down this recipe for me, I am doing this from memory.
    I don’t remember Mom actually using walnuts, but once I was living on my own and making the recipe for my pot luck dinners, I thought adding walnuts would make it a little bit special.
    Mom used to buy cans of pineapple chunks and we would slice them in half, but here in Maine you can buy pineapple tidbits, and I use them instead.

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