Castle Families Recipe Collection
Ethel Castle Rusher's Waldorf Salad

3 c. peeled apples
1 c. orange juice
1 c. diced celery
1/4 c. chopped walnuts
dash salt
mayonnaise or salad dressing
lettuce
1 unpeeled red apple, cut in wedges
1 c. orange sections
1 c. grapefruit sections
1 lb. Tokay grapes

1. Cover the diced apples with orange juice and let stand a few minutes.
2. Drain and combine celery, walnuts and salt; add enough mayonnaise to moisten.
3. Cover large plate with lettuce. Place the Waldorf salad in a mound in the center.
4. As the apple wedges are cut, drop them n the orange juice, then remove and drain.
5. Press the apple wedges skin side out, into the mound of Waldorf salad.
6. Arrange alternate portions of orange and grapefruit sections on lettuce around salad.
7. Place clusters of grapes between grapefruit and orange groups. Garnish with mayonnaise.

Recipe Contributed by Janna Stevens, Susan Bernard, and Robin Watts