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1/2 cup whipping cream (optional)
2 cups Mayonnaise (or salad dressing)
8 pounds tart apples (peeled or unpeeled)
2 pounds celery, chopped
1 ounce salt (1 1/2 tbsp)
6 ounces granulated sugar (optional)
8 ounces walnuts, coarsely chopped
Servings: 50
1. Whip cream. Combine with mayonnaise.

2. Dice apples into fruit juice to prevent apples from turning dark. Drain and stir into salad dressing.

3. Add celery, seasonings, and nuts to apples. Mix lightly until all ingredients are coated with dressing. Serve with No. 12 dipper.


Notes: Add walnuts only to salad that will be used immediately, as nuts will cause the salad to become gray.

Fruit Salad Dressing may be substituted for mayonnaise.

VARIATIONS:

Apple Cabbage Salad. Use 6 lb diced apples and 4 lb crisp shredded cabbage. Omit celery. Sour cream or plain yogurt may be substituted for half the mayonnaise.

Apple Carrot Salad. Use 6 lb diced apples, 3 lb shredded carrots, and only 1 lb chopped celery.

Apple Celery Salad. Delete walnuts. Add 8 oz marshmallows.

Apple Date Salad. Substitute 2 lb cut dates for celery.

Apple Fruit Salad. Substitute 4 lb fresh fruit in season for half the apples.
 
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