My kids always want this waldorf fruit salad whenever I make a turkey or a roaster chicken.
Waldorf Fruit Salad
Fruits:
1 cup raisins (plumped)
2 Tbsp lemon juice
2 to 4 apples, unpeeled, chopped bite size (depends on size)
1 to 2 cups grapes, halved, seeded if necessary
1 can mandarin oranges, well drained
1 small can pineapple tidbits, well drained
2 stalks celery, sliced (use pale inner stalks)
2 to 4 carrots, peeled and coarsely grated (depends on size)
1 cup pecans, whole, toasted
Dressing:
1/3 cup sour cream
3 Tbsp mayonnaise
1 Tbsp sugar
Heat oven to 350F, spread pecans in a dish, bake for around 8 minutes to toast.
While the pecans are toasting, plump the raisins. I use the dark seedless California variety. Put them in a bowl and add around 1 Tbsp water and stir to coat all the raisins with water. Cover bowl with a saucer or plate and microwave for 20 seconds. Leave covered in the bowl for about 15 minutes to plump.
Put your plumped raisins, the lemon juice and all the other prepared fruits in an icecream pail as it is a big enough container that you can toss all your fruits with the dressing. Otherwise, use something of similar size that you can cover and refrigerate. Don’t add the toasted pecans at this point. Stir well to distribute the lemon juice. The lemon juice prevents your other fruits from turning brown. Cover and refrigerate. This can be done up to 6 hours ahead of time. Prepare the dressing, cover and refrigerate. You might have to double the amount of dressing depending on how much fruit you have.
Around one hour before you serve the salad, you can assemble the salad. If there is excess liquid in the salad ingredients, drain it off. Now add the toasted pecans and the salad dressing. Stir well, cover and refrigerate to allow the flavors to meld.
If you have fruit salad remaining, it will keep around 2 days, covered and refrigerated.
Note: I like to use either green apples and red grapes or vica versa. That ensures a nice colorful fruit salad.