I’ve teamed up with Opal® Apples to bring you this delicious Waldorf Salad. I’ve been compensated for my time. All opinions are mine alone.
Easy Waldorf Salad with Opal® Apples (they don’t brown when cut!), golden raisins, crisp celery, crunchy walnuts, and a creamy dreamy dressing!
Life Pro Tip (LPT): Use Opal® Apples whenever you are cutting an apple more than 5 minutes in advance of eating it raw.
And while you’re cutting apples that won’t turn brown, make this delicious, fresh & easy, updated-yet-classic Waldorf Salad. It’s perfect for your lunchbox, your next birthday party, and all the special moments in between.
The thing about these delicious, golden, crunchy, juicy, sweet apples is, they naturally do not turn brown when cut.
And when I say “naturally” I mean non-GMO, not some brilliant science experiment to avoid eventual apple browning.
My kids are obsessed with apples (HOORAY!) but they refuse to eat them if a pre-cut situation has led to browning. That usually means no apple slices at lunch time or on-the-go or any other time when even the slightest HINT of discoloration may occur.
Of course you can always use lemon juice, but now your apples taste like lemon juice. I might as well go suck on a lemon.
The whole no-discoloration situation is especially helpful if you’re making a fruit salad. I decided to make Waldorf Salad because my kids love it. I swapped out regular raisins for golden raisins and plumped them in some boiling water.
I also added the usual suspects: celery and walnuts. The creamy dressing has mayonnaise, some cider vinegar (a nod to the apples), and some honey for sweetness. And even after 2 days in the fridge, the apples still hadn’t browned in the slightest!
- 3 apples such as Granny Smith, peeled, cored, and cut into ½ inch cubes
- 6 celery ribs sliced thinly
- 1/2 cup walnuts
- 1 cup red seedless grapes halved
- 1 ½ teaspoons dill
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- ½ cup mayonnaise
- In a small skillet toast your walnuts on medium-low heat for 7-10 minutes until golden brown and fragrant. Set aside to cool, about 5 minutes, and coarsely chop.
- In a large bowl toss together apples, celery, walnuts, grapes, and dill. Sprinkle lemon juice, salt, and pepper. (I like ¼ teaspoon salt and a pinch pepper) Stir in the mayonnaise and season to taste.
- Cover and refrigerate for at least 30 minutes before serving.