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Waldorf Salad
 
1/1/2003
 
Issue:
4.01

This Month...

Editor's Comment
Michael looks at:
Farewell, Shalom and Adieu


Features
An Open Letter from Abba to His Family

Enough With The Political Finger-Pointing!

Revisiting the Haggadah

Book Review
Unstrung Heroes

Eddy's Recipe List

The Outspeaker
Encouraging violence is never correct

Batya
Good times and bad times with Batya

Nathan Weissler
What my friendship with Michael Hanna-Fein meant to me


Marjorie Wolfe
An Interview with Paul Reiser

BC's Backlot
The Last Shalom

This And That
My Treasure Chest

Three Symbols of Passover

Stress

Lynn Ruth Miller
How we all became part of a bigger story

Mel Yahre
A few words for my friend

Eddy's Thoughts
Don't let life flutter by

The Bear Facts
How I found Michael

 

A well made Waldorf Salad is a staple of the elegant buffets served on cruise liners. It may be served as a side dish or a light dessert. Since it is the season for picnics, brunches, and potluck barbecues: the time is perfect for a taste which always means vacation smiles.
Actual preparation time for this is about 5 minutes. The secret to its flavor is to chill it long enough for the Mayonnaise to take on the tastes of the ingredients.
Ingredients
4 large Red Apples, unpeeled and diced (about 2 cups)
1 rib Celery, minced (about 1/2 cup)
1/3 cup chopped Pecans, toasted
1/3 cup black Raisins
2/3 cup miniature Marshmallows
2/3 cup green seedless Grapes, cut in half
1 tin Mandarin Oranges, drained
1/2 cup Mayonnaise (Fat-Free will work)
Method
Mix all the ingredients together, and allow to chill for at least 4 hours.
Stir again, and serve.
Note: Do not omit the Marshmallows. The small amount of sweetness which the Mayonnaise will absorb from them is important to the finished product.
Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
hosted by the Gantseh Megillah

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