Opryland Hotel Waldorf Salad

2 red delicious apples, diced

2 ribs celery, diced

1/4 to 1/2 c mayonnaise

1/4 c honey

Bibb lettuce

Salt to taste

4 chopped prunes

4 chopped apricots

1/2 c golden raisins

1/2 c almond toffee

Directions: Combine apples, celery, and mayonnaise. Chill thoroughly. Serve on bed of lettuce, topped with walnuts and almond toffee.

Source: John Harding - Senior Sous Chef