Waldorf Salad

Dressing: 3/4 cup mayonnaise 3/4 cup sour cream 1/3 cup honey 1 tablespoon grated lemon rind 3/4 teaspoon ground ginger

Fruits: 1-1/2 cup celery, diced 1/2 cup seedless red grapes, halved 1/2 cup raisins 3 large Granny Smith apples 3 large Red Delicious apples 3 large Golden Delicious apples

Garnish:
Walnut halves, toasted and chopped

Directions:
Combine dressing ingredients, blend well, and set aside. Prepare and measure celery, grapes and raisins; stir them gently into the dressing. Chop the apples and stir them gently into the dressing. Cover and chill for 1 hour.

Meanwhile, place walnut halves in a dry heavy skillet over medium heat. Within 1 to 2 minutes, they will turn golden brown and begin to smell "toasty." Stir and toss them so they are evenly browned, attending to them carefully so they do not burn. Pour onto a paper towel to cool. When cool, chop into smaller pieces.

At serving time, garnish the salad with 1 cup of the chopped toasted walnuts (or stir them in.)

Notes:
Adapted from a Southern Living recipe by Sharyl Agnew of Clayton, North Carolina