Waldorf Salad

• 2/3 cups dried tart cherries
• 1 cup boiling water
• 1/2 cup mayonaisse
• 3 tb. sour cream
• 2 tb. fresh lemon juice
• 1 tsp sugar
• 4 granny smith apples, cored, cut into 1/2 inch cubes
• 1 1/3 cups very thinly sliced celery
• For the candied pecans:
• Non stick vegetable spray
• 3 tb. light corn syrup
• 1 1/2 tb. sugar
• 3/4 tsp salt
• 1/4 tsp. fresh grated pepper
• 1/8 tsp. cayenne pepper
• 1 1/2 cup pecan pieces

1. Preheat oven to 325 degrees.
2. Spray a baking sheet with vegetable spray. Combine corn syrup, sugar salt, pepper and cayenne in a bowl. Add pecans and toss to coat. Transfer to the baking sheet. BAke 5 minutes. Stir around and bake another 10 minutes. Transfer to cool on foil, separating nuts with a fork.
3. For the salad:
4. Soak cherries in 1 cup boiling water for 10 minutes. Drain. Whisk, mayo, sour cream, juice and sugar in a large bowl. Add apples, celery, grapes and cherries. Toss to coat.
5. To serve:
6. Arrange some lettuce cups on a platter. Spoon salad into cups. Top with pecans and serve

cherries, boiling water, mayonaisse, sour cream, lemon juice, sugar, granny smith apples, very, pecans, non stick, light corn syrup, sugar, salt, fresh grated pepper, cayenne pepper, pecan

Taken from www.epicurious.com/recipes/member/views/waldorf-salad-50140824 (may not work)