Mary Kay grew up with this side dish as a Thanksgiving staple made by her mother, Josephine. She continued the tradition by bringing it to Thanksgiving at Debbie and Ken’s in 2004. The amounts can be altered depending on personal tastes.
2 apples, cored and diced
1 cup seedless red grapes, can be sliced in half
½ cup celery, sliced thin
½ cup walnuts
¼ – ½ cup Hellmann’s mayonnaise
A little milk
1 tsp sugar
Combine the first four ingredients in a bowl. Mix the mayonnaise, a little milk to thin in and the sugar together and toss over the salad.