Thru-The-Garden-And-Orchard Waldorf Salad

• 2 large red apples, unpeeled, cored and cut into 3/4-inch chunks (about 2 1/2 cups)
• 12 cup dark raisin
• 12 cup celery, sliced into 3/4-inch chunks
• 12 cup red cabbage, roughly chopped
• 12 cup carrot, peeled and cut on the bias into enlongated nickles
• 12 cup walnut halves (or pecans)
• 1 cup iceberg lettuce, roughly chopped
• 23 cup cauliflower floret, cut into 3/4-inch chunks
• 1 tablespoon fresh lemon juice, strained
• 18 teaspoon salt
• 12 cup miniature marshmallow (optional)
• 12 cup mayonnaise
• 14 cup honey
• 18 cup seasoned rice vinegar (or, cider vinegar)
• 13 teaspoon prepared yellow mustard

1. Make the dressing by whisking ingredients together.
2. Refrigerate.
3. Place the chopped apples in a large non-metallic mixing bowl and add the lemon juice.
4. Toss lightly.
5. Add all other ingredients (except dressing) and toss lightly.
6. Add dressing and toss lightly for a final time.
7. Refrigerate, covered, for one hour before serving.
8. NOTE: Blanched pea pods, shocked in ice water can be substituted for the carrots if desired.
9. Also, other types of lettuce may be used instead of iceberg.
10. Also, servings (3) are based upon serving the salad as a light main dish.

red apples, dark raisin, celery, red cabbage, carrot, walnut halves, iceberg lettuce, cauliflower floret, lemon juice, salt, marshmallow, mayonnaise, honey, rice vinegar, yellow mustard

Taken from www.food.com/recipe/thru-the-garden-and-orchard-waldorf-salad-149218 (may not work)