Search recipe:
- Waldorf Salad by Peggy Jo
-
- 2 large Apples, peels and diced
- 1 cup Celery, diced
- 1/2 cup Grapes, cut in half
- 1 cup Cool Whip
- 1/4 cup Mayonnaise
- Directions
- Mix all ingredients together, chill for 1 hour and serve.
- Provided by:
- Peggy Jo Goodfellow, AZFB Staff
Where You Can Buy Ingredients:
| Farmers |
|---|
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Apple Annies
Annie Holcomb Willcox, AZ, 85643View details |
|
Beatty's Guest Ranch & Orchard
Edith & Tom Beatty Hereford, AZ, 85615View details |
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Blue Sky Organic Farms
David Vose Litchfield Park, AZ, 85340View details |
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Briggs & Eggers Orchards
Lance & Melissa Eggers Willcox, Az, 85643View details |
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Brown's Orchard
June Windstein Willcox, Arizona, 85643View details |
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Date Creek Ranch
Kim Knight and Stefan Wolf Wickenburg, Arizona, 85358View details |
|
Granite Creek Vineyards / Prairie Sun Farm
Chino Valley, AZ, 86323 View details |
|
Pinnacle Farms
Janna Anderson View details |
|
RSI Growers
Reid Rodger Glendale, Arizona, 85308View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
The Simple Farm
Michael and Lylah Ledner Scottsdale, AZ, 85260View details |
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Over medium-high heat melt 1 tablespoon butter and olive oil in skillet; add trout fillets, flesh side down and cook until golden, about 2 minutes. Gently turn and cook about 2 minutes longer. Place on a dish and keep warm. Add to the pan the white wine, whisking for about a minute. Add the lemon juice and the capers, continue stirring. Add the rest of the butter and stir to bring ingredients together. Pour over warm fish. Salt and pepper to taste. Garnish with chopped fresh parsley. Serves 4.
