Recipe: Northwest Waldorf Salad

12 servings

- 3 tablespoons salad oil

- 1 ½ cups walnut halves

- 1 ½ tablespoons sugar

- 1 ¼ teaspoons salt

- 4 tablespoons apple butter

- 1 cup light mayonnaise

- 2 teaspoons lemon juice

- 6 Granny Smith apples, cut in bite-size chunks

- 2 cups chopped celery

1. Heat the oil in a skillet. Add the walnuts. Sprinkle them with sugar and salt. Cook over medium-high heat, stirring frequently, until the sugar caramelizes and coats the nuts, about 2 minutes. With a slotted spoon, transfer nuts to a plate, spreading in a single layer. Cool and reserve.

2. In a large bowl stir together the apple butter, mayonnaise and lemon juice. Add apples and celery, stirring to combine well. Stir in orange zest. Refrigerate until ready to serve.

3. Transfer salad to a serving bowl and sprinkle walnuts over top.

From "Northwest Bounty" by Schuyler Ingle and Sharon Kramis