Waldorf Salad

Ingredients

• 2 large crisp red apples such as Honeycrisp or Fuji, cored and diced
• 2 large crisp green apples such as Granny Smith, cored and diced
• 1 tbsp fresh lemon juice
• 4 stalks celery, thinly sliced
• 1 cup red seedless grapes, halved
• 1 cup walnut halves, toasted
• 3/4 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp honey
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1 head butter lettuce, leaves separated and washed

Instructions

1. Toast the walnuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate to cool, then roughly chop.
2. Place the diced apples in a large mixing bowl and toss with lemon juice to prevent browning.
3. Add the sliced celery, halved grapes, and chopped toasted walnuts to the bowl with the apples.
4. In a small bowl, whisk together the mayonnaise, sour cream, honey, salt, and pepper until smooth and well combined.
5. Pour the dressing over the apple mixture and fold gently with a rubber spatula until all ingredients are evenly coated.
6. Arrange butter lettuce leaves on a serving platter or individual plates. Spoon the Waldorf salad onto the lettuce leaves.
7. Serve immediately, or cover and refrigerate for up to 2 hours before serving.