Waldorf Salad
User Reviews
5
Waldorf Salad
Description
This Waldorf Salad uses Granny Smith apples diced and tossed with sugar and lemon juice to maintain brightness and prevent browning. Celery and halved grapes are added for crunch and sweetness, while walnuts provide a toasted, nutty element contributing texture and flavor complexity. Walnuts are toasted over medium heat until fragrant before use.
The dressing is a combination of whipped cold heavy cream and mayonnaise, folded together to give a light yet rich coating to the salad components. Salt is added to taste to enhance the overall balance. The salad is best refrigerated for at least one hour or overnight to allow flavors to develop and meld.
Variations include substituting raisins for grapes; in this case, the raisins are softened by briefly microwaving with water before adding. The salad yields about six 1-cup servings and should be stored in the refrigerator covered for up to three days. Freezing is not recommended due to texture changes.
Ingredients
- 2 apple such as Granny Smith, cored and diced (about 2 1/2 cups, tart
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 2 to 3 celery diced (about 1 cup, ribs
- 1 cup grapes halved (see note 1)
- 1 cup walnuts or pecans, roughly chopped (see note 2, toasted
- 1/2 cup heavy whipping cream or half-and-half, cold
- 1/4 cup mayonnaise
- salt
Instructions
- To a large mixing bowl, add the diced apples and sprinkle with the sugar and lemon juice. Toss to coat. Add the celery, grapes, and nuts.
- In the mixing bowl of a stand mixer on medium speed, or by hand in a large bowl, whip the whipping cream until soft peaks form. Using a spatula, fold in the mayonnaise.
- Gently fold into the apple mixture and season to taste with salt (I like 1/2 teaspoon). Chill at least 1 hour or overnight.
Notes
- Toast walnuts in a dry skillet over medium heat until fragrant, about 2 to 5 minutes, stirring occasionally for even browning.
- For a variation, replace grapes with softened raisins by microwaving 3/4 cup raisins with 1/4 cup water until the water boils, then letting them plump up for 5 minutes before draining.
- This recipe makes about 6 cups of salad, suitable for six 1-cup servings.
- Keep the salad refrigerated and covered for up to 3 days; avoid freezing to preserve texture.
- Chilling the salad overnight improves flavor melding and overall taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (1 cup each)
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 316kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 26mg | 9% |
| Sodium | 66mg | 3% |
| Potassium | 223mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 5mg | 6% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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