The classic Waldorf salad, just shaped a little differently. For an elegant appetizer, serve in endive “cups.”
1/2 cup mayonnaise
3 green apples, cored and diced
3 stalks of celery, diced
1/2 cup walnuts, chopped
1 1/2 tablespoons lemon juice
1 1/2 tablespoons almond milk
1/2 cup raisins
mixed greens or a couple of heads of Endive
Pour lemon juice in bottom if a big salad bowl. As you dice the apples, put them in the salad bowl and stir with the lemon juice, to keep them from turning brown. Add celery, nuts and raisins. Stir in mayonnaise and milk.
Serve over mixed greens or Endive leaves.