This Waldorf Salad recipe, part of our Throwback Thanksgiving feature, is from our 1974 issue. As the magazine states: "Something to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace—visible evidence of the thought and preparation that goes into making a holiday meal more attractive, more delicious than ever before."
Recipe information
Yield
10 to 12 Servings
Ingredients
First Layer
Second Layer
Special Equipment
Preparation
First Layer
Step 1
In small saucepan, sprinkle gelatin over ½ cup water; stir over low heat until dissolved, about 3 minutes. Stir in lemon juice, sugar, salt, dip, and ½ cup water; pour into 7-cup mold and chill until set.
Second Layer
Step 2
In large saucepan, sprinkle gelatin over 1 cup water; stir over low heat until dissolved. Stir in lemon juice, sugar, salt, and 2 cups water; chill until mixture is consistency of unbeaten egg whites. Fold in apples, walnuts, and celery; pour onto first layer and chill until firm.
