Waldorf Salad

Waldorf Salad is an old favorite, and simplicity is the key.

Waldorf salad originated in New York City, at the Waldorf Astoria Hotel, in the late 19th century. It was created around 1896 and originally consisted of fresh apples, celery, and mayonnaise, often served on a bed of lettuce. Over time, it evolved to include ingredients like grapes, walnuts, and other variations.

Tips for making Waldorf Salad

• Any sweet apples can be used.
• Mixing the apples with the mayonnaise immediately before adding the remaining ingredients will prevent the apples from browning. There is no need for lemon juice in this recipe.
• Instead of mayonnaise, you can use blue cheese dressing, but toss the apples in a little lemon juice first to prevent browning.
  Personally, I don’t like the raisins in this salad, so I omit them.
• Craisins can be used instead of raisins.
• If you don’t think the salad will be sweet enough, you can add a very small amount of sugar to the mayonnaise. I have always found it to be sweet enough without it.
• If you would like to make a main meal of this salad, simply add chopped deli chicken.
• I think the walnuts taste much better if roasted, but they do not need to be. Do as you please with the walnuts!
• Whole grapes may be added to this salad, if desired.
• Feta cheese is a wonderful addition to this salad, sprinkled over the top of individual servings at serving time.

More fruit salads we enjoy

Greek Yogurt Fruit Salad

Southern Grape Salad

Classic Watergate Salad

Five Cup Fruit Salad

Cranberry Whip

Waldorf Salad

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Waldorf Salad is an old favorite, and simplicity is the key.

• Author: Linda Jolly-Kilbride
• Prep Time: 25 minutes
• Total Time: 25 minutes
• Yield: 5 cups 1x
• Category: Salad & Salad Dressing
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

1/2 cup walnuts 2 red delicious apples, peeled or unpeeled, chopped 2 golden delicious apples, peeled or unpeeled, chopped 1/2 cup mayonnaise (more or less to thinly coat) 1 cup thinly sliced celery 1/2 cup raisins (optional)

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Instructions

1. Heat the oven to 350 degrees F.
2. Spread the walnuts on a baking sheet and toast in the oven for 8 to 10 minutes (watch carefully).
3. Cool the walnuts, then chop.
4. Mix apples and mayonnaise in a large mixing bowl.
5. Stir in celery, walnuts and raisins (if using).
6. Cover and chill in the refrigerator until ready to serve.
7. Serve over a bed of chopped romaine, Boston or other lettuce.

Notes

This salad is best served the day it is made.

Photo credit: (c) Can Stock Photo / fanfo