Combine fruit and nuts with a delightfully creamy dressing for a delicious, homemade classic known as the Waldorf Salad!
You don’t have to don pearls to eat this amazing salad, but it’s kind of a fun idea. In the department of the obvious, this salad was named for the swanky Waldorf-Astoria Hotel in New York City. It was created and served for a charity function in 1896, and the Waldorf Salad been gracing menus ever since.
For my son’s graduation party, I created a New York City-themed spread, with subway stops for different neighborhoods and food to match. So Chinatown featured Lettuce Wraps, egg rolls, and fortune cookies; Little Italy had a pasta bar with Rigatoni. All-things-peppers populated Hell’s Kitchen. And for Midtown? You guessed it. Waldorf Salad.
The combination of apples, grapes, celery, and pecans, mixed with a tangy dressing, was a crowd-pleaser. While some had already treated their taste buds to the Waldorf Salad, it was a new experience for others. They liked how the whipped cream and mayonnaise created a surprising dressing, and we weren’t far into the party before the spoon was scraping bottom in this dish.
Serving Suggestions
The Waldorf Salad works as a lunch companion to a warm soup like Tortellini or Green Tea Chicken. It can be a special guest for brunch or offer a nice contrast to heavier dinner entrees. To up the presentation, you can serve on lettuce cups or hollowed-out apples.
Ingredients
- 1 red or green apple (diced)
- 1 tsp sugar
- 1 tsp lemon juice
- 2 stalks celery (diced)
- 1/2 cup grapes (halved)
- 1 TBSP pecans (toasted)
- 1/4 cup whipping cream (whipped)
- 1 TBSP mayonnaise
- Pinch of salt and black pepper
Instructions
Prep time: 10 minutes
Chill time: 60 minutes
Yields: 4 servings
- In a large bowl, combine the diced apples and sprinkle with sugar and lemon juice. Add the celery and grapes and toss to coat.
- In a small pan, toast the pecan nuts for 2 minutes on low heat or until lightly browned.
- Whip the whipping cream in another bowl until it peaks, then add the mayonnaise. Gently fold through the mixture with a spatula.
- Add the apple mixture to the dressing and season with salt and pepper. Let the salad chill in the fridge for at least 1 hour.
- Transfer the salad onto plates and garnish with the toasted pecan nuts. Enjoy!
Tips & Tricks for the Perfect Waldorf Salad
- Pick crisp, firm apples with a good balance of sweetness and tartness, like Honeycrisp or Granny Smith—or both!
- Don’t forget a sprinkle of salt and pepper.
- Chop the ingredients to the same size for the perfect mouthful every time.
FAQs
Of course. Walnuts are a standard addition to the Waldorf Salad, but you can use any kind you’d like. Make sure to toast them first to get a good crunch.
You got it! Swap out the mayo and whipped cream with vegan versions.
Sure. The fruits have plenty of natural sweetness.
Greek yogurt works as a great substitute for whipped cream.
You decide. Either will work in the recipe. Miracle Whip is generally sweeter and tangier while mayo will give you a creamier taste.
Variations
- Chicken Waldorf Salad: Add cooked, cubed chicken.
- Pear Waldorf Salad: Swap apples for firm, ripe pears.
- Tropical Waldorf Salad: Add diced pineapples and shredded coconut.
- Waldorf Salad with Citrus Vinaigrette: Replace the creamy dressing with a zesty citrus vinaigrette.
- Waldorf Salad with Quinoa: Stir in cooked quinoa.
Make Ahead and How to Store
This salad is best if made ahead of time and chilled for at least an hour so the flavors can mix. While the salad will keep for a few days before—or after—serving, the apples might look a little brown. For optimal presentation, serve the same day—and polish off the dish.
Waldorf Salad
Ingredients
- 1 red or green apple diced
- 1 tsp sugar
- 1 tsp lemon juice
- 2 stalks celery diced
- 1/2 cup grapes halved
- 1 TBSP pecans toasted
- 1/4 cup whipping cream whipped
- 1 TBSP mayonnaise
- Pinch of salt and black pepper
Instructions
- In a large bowl, combine the diced apples and sprinkle with the sugar and lemon juice. Add the celery and grapes and toss to coat.
- In a small pan, toast the pecan nuts for 2 minutes on low heat until lightly browned.
- In another bowl, whip the whipping cream until peaks, then add the mayonnaise. Gently fold through the mixture with a spatula.
- Add the apple mixture to the dressing and season with salt and pepper. Let the salad chill in the fridge for at least 1 hour.
- Transfer the salad onto plates and garnish with the toasted pecan nuts. Enjoy!
