Waldorf Salad
This classic Waldorf Salad is a timeless crowd-pleaser that's been gracing tables since the 1890s. Crisp apples, crunchy celery, sweet grapes, and toasted walnuts are tossed in a light, tangy dressing for a refreshing dish that comes together in just 15 minutes with no cooking required.
Equipment
- Large mixing bowl Big enough to mix comfortably without spilling
- Small bowl For whisking the dressing
- Sharp knife For dicing apples and celery into uniform pieces
- Cutting board Sturdy surface for chopping
- Measuring cups and spoons For accurate measurements
- Whisk or fork To blend the dressing until smooth
- Serving platter or bowl For presenting the salad
- Dry skillet For toasting walnuts (optional)
Ingredients
- 4 apples medium, cored and diced; choose crisp varieties like Honeycrisp, Fuji, or Granny Smith
- 1 cup celery diced (about 2-3 stalks)
- 1 cup grapes halved; red or green both work
- ½ cup walnuts chopped; lightly toasted for best flavor
- ½ cup mayonnaise good quality
- 2 tablespoons lemon juice fresh is best; brightens flavors and prevents browning
- 1 tablespoon honey adds natural sweetness
- ¼ teaspoon salt enhances all the flavors
- lettuce leaves for serving; butter lettuce or romaine work great
Instructions
- Wash, quarter, and core the apples, then dice into ½-inch cubes and place in a large mixing bowl, tossing with a little lemon juice to prevent browning.
- Rinse and trim the celery, then slice and dice into small pieces roughly the same size as the apples and add to the bowl.
- Rinse and dry the grapes, cut each in half lengthwise, and add them to the mixing bowl.
- Toast raw walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, let cool, chop, and add to the bowl.
- In a small bowl, whisk together the mayonnaise, lemon juice, honey, and salt until smooth and pourable, adjusting seasoning to taste.
- Pour the dressing over the apple mixture and gently fold until everything is evenly coated, being careful not to crush the grapes.
- Cover and refrigerate for at least 30 minutes, then gently stir and spoon over fresh lettuce leaves to serve.
Notes
- Choose crisp apples like Honeycrisp, Fuji, Pink Lady, or Granny Smith; avoid soft varieties like Red Delicious or McIntosh that turn mushy.
- Don't skip the lemon juice — the acidity adds flavor and keeps the apples from browning, especially when making ahead.
- Toasting the walnuts takes just a few minutes but transforms the flavor with a deeper, richer taste.
- Keep ingredients well-chilled before mixing to keep the salad crisp and refreshing.
- Cut apple and celery pieces roughly the same size so every bite has a balanced mix of flavors and textures.
- Fold gently rather than stirring vigorously to keep the ingredients intact and looking beautiful.
- Make ahead: prepare up to 4-6 hours in advance and store covered in the refrigerator; for best texture, store chopped ingredients and dressing separately and combine before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; do not freeze, as the mayo-based dressing separates and the fruit becomes mushy.
- Variations: add grilled chicken or shrimp for a main dish, swap half the mayo for Greek yogurt, use pecans or almonds, add dried cranberries, or stir in fresh tarragon, parsley, or mint.
- If the salad seems dry after refrigeration, stir in a tablespoon or two of additional mayonnaise to refresh the dressing.
Nutrition
Serving: 1ServingCalories: 245kcalCarbohydrates: 22gProtein: 3gFat: 18gSaturated Fat: 2.5gCholesterol: 8mgSodium: 165mgFiber: 3gSugar: 16gVitamin C: 15mg
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