Wall Street Salad

from the kitchen of Chef Paul Prudhomme

Makes 4 to 6 servings

You can peel the apples or leave the peel on, depending on your preference. Just be sure to use a good quality but fairly firm-eating apple, such as Granny Smith, McIntosh or Rome.
4 medium-size apples, cored and cut into 1/2 inch pieces
2 tablespoons lemon juice
2 tablespoons lime juice
1 cup chopped celery
½ cup raisins
½ cup chopped walnuts, preferred, or pecans
½ cup mayonnaise
1½ teaspoons Chef Paul Prudhomme's Vegetable Magic®
Dash Chef Paul Prudhomme's Magic Pepper Sauce®
how to prepare

Sprinkle the apples with the citrus juices and toss lightly.  Add the celery, raisins and walnuts and toss gently.  Combine the mayonnaise, Vegetable Magic® and Magic Pepper Sauce® in a small bowl, then add to the salad.  Stir gently but thoroughly to combine the ingredients and coat them with the dressing.  Serve as soon as possible or, if the salad must wait, cover it tightly with plastic wrap and refrigerate.