This recipe is my mom’s, and we’ve always had it on Thanksgiving. As you can see, there are no measurements, but I would start with a lot of apples — maybe 10 or so. You want the ratio to be something like 2/3 apples to 1/3 celery & nuts. The dressing should be about the same consistency as coleslaw dressing, maybe a bit thinner. This will keep in the fridge for about a week and can’t really be frozen; it makes a great lunch when you’re sick of turkey sandwiches.
- Apples – unpeeled – a variety so you have some different colors – chop
- Celery – chop
- Walnuts – chop
- Use a mixture of the three (mostly apples) to fill a large bowl – no real measurement, just what you like
- Dressing: mayo (real mayo), apple cider vinegar, 1/2 & 1/2 (could use milk), a little sugar
Put the mayo in a jar, add a little vinegar, cream, shake well. Add sugar to taste — a little “tart” flavor should still be noticeable. Pour over salad, mix well, add a pinch of salt.
This is best made either the day before or early the day of; it likes to sit awhile (in the fridge) so all the flavors can mix.
