My favorite GKid (you know the one) came to visit today. It was the perfect day weather wise and we had the best visit. I hadn’t gotten to see him since before quarantine, so it was especially wonderful to have him over. He brought his girlfriend. I don’t remember giving the GKids permission to be old enough to have girl or boy friends, but what’s a GMa to do.
The girlfriend has some eating issues that made planning a menu interesting. I was all excited about a seafood boil, but no. Also, no gluten. My very favorite things were off the table. Le sigh. It all worked out, as it always does. I made SJ’s favorite, chicken Parmesan, with corn and Waldorf salad. And for dessert, Rice Krispie treats and the 3 ingredient peanut butter cookies. Who knew they were gluten free.
And that’s what I wanted to talk about, Waldorf salad. When was the last time you had a Waldorf? When I was a kid, we had it all the time. It was a light and refreshing summer salad. There’s a lot of variations. I happen to like the apple, celery and pecan version. If I have some really good grapes, they will get tossed in as well.
OK, here comes the totally easy part. The dressing is mayonnaise and sugar. Yep, you heard me right. It’s basically the same dressing I use for cole slaw. I don’t even use a separate bowl. This was 2 apples. Before I cut them up, I put about 1/2 cup of mayonnaise in one side of a pasta bowl and sprinkled it with about 3 tablespoons sugar. Give it a good stir. Your taste buds will guide you. Cut up 2 apples, don’t you dare peel them, a handful of chopped pecans and a stalk or 2 of celery. Give it another good stir. The GKid loved it, the GFriend loved it as well as Mr. Suspicious, who has gotten so good about trying new things. This is totally nummy on a chicken sandwich. Let me know what you think.
* From the Recipe Box:
By the way, the girlfriend loved the 3-ingredient peanut butter gluten-free cookie recipe the d-i-l introduced me to. You all need to try it.
and remember: An apple a day will keep the doctor away, or so they say. Big kiss, Lynn
From the Recipe Box 