Prep Time: 15 minutes
Chill Time: 1+ hour
A Waldorf salad is a salad traditionally made of fresh apples, celery, and walnuts, dressed in mayonnaise, and often times served on a bed of lettuce as an appetizer or a light meal. The salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City, the precursor of the Waldorf-Astoria Hotel. This is my mother’s take, and a delicious take it is. See her comments below for lots of recipe variations.
2 cups apples, chopped (Mom prefers McIntosh)
1 1/2 tsp. lemon juice
1/4 cup celery, chopped
1/4 cup walnuts, chopped and toasted (how to)
1/4 cup raisins
1/4 cup seedless grapes, halved
1/3 cup vanilla yogurt
2 Tbs. mayonnaise (easy homemade Mayo recipe)
1. In a medium-bowl toss apples with lemon juice. Stir in celery, nuts, raisins, and grapes.
2. For dressing, stir together the yogurt and mayonnaise. Add dressing to apple mixture; toss gently to coat. Serve immediately or cover and chill for up to 8 hours. Serve over a bed of lettuce if desired.
Mom explains to me that she usually makes Waldorf Salad with what she has on hand. If she doesn’t have raisins, for example, she’ll just double up the grapes (increase to 1/2 cup seedless grapes, omit raisins). If she doesn’t have walnuts she’s used toasted pecans in the past. I saw online, some recipe’s that used mixed dried fruit in place of the raisins. In other words, have fun and go for it! This is a tasty salad.