3 applessuch as Granny Smith, peeled, cored, and cut into 1/2 inch cubes
6 celery ribssliced thinly
1cup red seedless grapeshalved
1 1/2 teaspoonsdill
1 tablespoonfresh lemon juice
Salt and freshly ground black pepperto taste
1/2 cup mayonnaise
In a small skillet toast your walnuts on medium-low heat for 7-10 minutes until golden brown and fragrant. Set aside to cool, about 5 minutes, and coarsely chop.
In a large bowl toss together apples, celery, walnuts, grapes, and dill. Sprinkle lemon juice, salt, and pepper. (I like 1/4 teaspoon salt and a pinch pepper) Stir in the mayonnaise and season to taste.
Cover and refrigerate for at least 30 minutes before serving.