“For extra taste and texture, I added dates to the original recipe for this popular salad,” writes Mary Kirner of Aurora, Illinois. “The combination is a nice fit for autumn meals.”
- 2 tablespoons mayonnaise
- 1-1/2 teaspoons sugar
- 1/4 teaspoon lemon juice
- Dash salt
- 1/2 cup whipped topping
- 1 medium apple, chopped
- 1/4 cup chopped celery
- 1/4 cup chopped walnuts, toasted
- 1/4 cup chopped dates
- In a small bowl, combine the mayonnaise, sugar, lemon juice and salt. Fold in the whipped topping. Stir in the apple, celery, walnuts and dates. Chill for 1 hour. Yield: 2 servings.
Originally published as Waldorf Salad with Dates in Cooking for 2 Fall 2006, p35
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