Variation attributed to the maitre d’ of theWaldorf Hotel

Makes 2 servings.

2 medium to large crisp, firm, sweet red apples
¼ cup mayonnaise or Greek-style yogurt
1 tablespoon fresh lemon juice
¼ cup moist raisins
¼ cup walnuts, coarsely chopped
½ cup celery, thin sliced and medium chopped
Salt and pepper to taste
Romaine or Bibb lettuce leaves

Core and uniformly medium-dice apples, skin on. In a bowl add mayonnaise and lemon juice, mix and add apples. Mix to coat apple slices to retard browning. Chill.

Combine raisins, walnuts and celery in a bowl and add them to the apples.

Gently mix to coat all ingredients. Serve chilled on lettuce leaf.