Waldorf Salad

This updated Waldorf Salad recipe has all the classic components (apples, celery, grapes, and walnuts) but a modern mayonnaise dressing that is lightened with whipped cream. It's a tasty blast from the past that makes an excellent party salad.

Course Salad, Side Dish

Cuisine American

Prep Time 5

Cook Time 5

Chill Time 1

Total Time 1 10

Servings servings (1 cup each)

Calories 316kcal

Author Meggan Hill

Ingredients

2 tart apples such as Granny Smith, cored and diced (about 2 1/2 cups)
1 tablespoon granulated sugar
1 tablespoon lemon juice
2 to 3 celery ribs diced (about 1 cup)
1 cup grapes halved (see note 1)
1 cup toasted walnuts or pecans, roughly chopped (see note 2)
1/2 cup heavy whipping cream or half-and-half, cold
1/4 cup mayonnaise
Salt

US Customary - Metric

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 standing 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

Grapes: Some people prefer a Waldorf Salad with raisins instead of grapes. To substitute raisins, combine 3/4 cup raisins and 1/4 cup water in a small bowl. Cover and microwave until the water boils, about 1 minute. Remove from microwave and let stand until the raisins are plump and most of the water has been absorbed, about 5 minutes. Drain any remaining water.
Walnuts: To toast the walnuts, in a dry skillet over medium heat, cook walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes.
Yield: This Waldorf Salad recipe makes about 6 cups of salad, enough for 6 (1-cup) servings.
Storage: Store covered in the refrigerator for up to 3 days.
Make ahead: The salad tastes better if you make it a day in advance so the flavors have more time to blend.
Freezer: Freezing is not recommended.

Nutrition