3 lg. Jonathan or Winesap apples
1 tbsp. lemon juice
1 c. julienned celery, Pascal preferred
1/2 c. coarsely chopped walnuts
1/4 c. mayonnaise
1/4 c. Boiled Salad Dressing
Lettuce or romaine

Pare apples, cut in quarters, and remove cores; cut quarters into thin slices, then into slender strips. Sprinkle with lemon juice. Cut celery in slender lengthwise strips; hold together and cut crosswise in 1/2 inch lengths. Add to apples and toss together. Cover and chill. Just before serving time, add nuts and combined mayonnaise and salad dressing to mixture, and toss lightly to distribute dressing. Pile lightly into crisp lettuce cups on individual salad plates. (If apples have red, tender skins, the skins may be left on for added color.) 5 or 6 servings.