This Waldorf Salad recipe, section of our Throwback Thanksgiving characteristic, is from our 1974 voice. As the magazine states: “Something to be cheerful about is a sexy salad chilling in the refrigerator, ready to crown the harvest desk with an added touch of grace—considered evidence of the thought and preparation that goes into making a vacation meal extra ravishing, extra delicious than ever earlier than.”
Substances
First Layer
1
envelope unflavored gelatin
3
tablespoons fresh lemon juice
¼
cup sugar
½
teaspoon kosher salt
½
cup willing onion dip
2nd Layer
2
envelopes unflavored gelatin
6
tablespoons fresh lemon juice
½
cup sugar
1
teaspoon kosher salt
1
cup chopped apples
½
cup chopped walnuts
½
cup chopped celery
Special Tools
A 7-cup gelatin mildew
Preparation
-
First Layer
Step 1
In minute saucepan, sprinkle gelatin over ½ cup water; breeze over low warmth till dissolved, about 3 minutes. Jog in lemon juice, sugar, salt, dip, and ½ cup water; pour into 7-cup mildew and kick again till home.
-
2nd Layer
Step 2
In mountainous saucepan, sprinkle gelatin over 1 cup water; breeze over low warmth till dissolved. Jog in lemon juice, sugar, salt, and just a few cups water; kick again till combination is consistency of unbeaten egg whites. Fold in apples, walnuts, and celery; pour onto first layer and kick again till company.
