27 March, 2013
Beryl’s Waldorf Salad
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
In large mixing bowl, mix all ingredients. Can be served immediately or chilled.
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.