Winter Waldorf Salad

This easy, no-cook, recipe was passed to me a few years ago by my brother-in-law. It was served as an appetizer, along with thick sesame sticks, at his college graduation party but would go lovely as a side dish. This fruit salad really is as beautiful as it is tasty. I just wish I had a picture to show you.

The famous Waldorf Salad was first seen in the late 1800s at the Waldorf Hotel (aka the Waldorf-Astoria Hotel) in New York. Traditionally, it consists of apple, celery, walnuts and mayonnaise. This version has been jazzed up a little to include 3 kinds of apples, raisins, grapes and a creamy, sweet, ginger dressing. Since the salad is better once the flavors marry, allow at least an hour and up to 2 days in the fridge. This fact makes it the perfect make ahead dish.

Serves 10-12, as an appetizer or side

¾ c. mayonnaise
¾ c. sour cream
1/3 c. honey
1 tbsp grated lemon rind
1 ½ tbsp lemon juice
¾ tsp ground ginger

3 large Granny Smith apples, chopped
3 large Golden Delicious apples, chopped
3 large Red Delicious apples, chopped
1 ½ c. diced celery
1 ½ c. seedless red grapes, halved
½ c. raisins

1 - 1 ¼ c. walnuts, toasted and chopped

1. In a large bowl, whisk together the first 6 ingredients.
2. Add the next 6 ingredients. Toss gently to combine.
3. Chill at least 1 hour and up to 2 days.
4. Just before serving, stir in the walnuts.