Print

Waldorf Salad Recipe

Print Recipe

★★★★★

5 from 105 reviews

This classic Waldorf Salad is a refreshing and crunchy combination of diced Granny Smith apples, celery, red grapes, and toasted walnuts, all tossed in a creamy dressing made from whipped heavy cream and mayonnaise. Perfectly balanced with a hint of lemon juice and a touch of kosher salt, this salad makes a delightful side dish or light meal that is best served chilled.

Ingredients

Scale

Fruit and Nuts

  • 2 medium Granny Smith apples, diced (about 2 cups)
  • 1 cup (151 g) red seedless grapes, halved
  • ½ cup (58 g) toasted walnuts, roughly chopped

Vegetables

  • 2 medium ribs celery, diced (about 1 cup)

Dressing

  • 1 tablespoon granulated sugar
  • 2 teaspoons lemon juice
  • ¼ cup (59 g) heavy whipping cream
  • ¼ cup (58 g) mayonnaise
  • ½ teaspoon kosher salt

Instructions

  1. Toss apples with sugar and lemon juice: In a large bowl, add the diced apples, granulated sugar, and lemon juice. Gently toss to coat the apples evenly with the sugar and lemon, which keeps the apples from browning and adds subtle sweetness and tartness.
  2. Add celery, grapes, and walnuts: To the bowl with the apples, add the diced celery, halved red grapes, and toasted walnuts. Gently mix these ingredients to combine all the textures and flavors uniformly.
  3. Whip heavy whipping cream: In a medium bowl, use a hand mixer or whisk to whip the heavy whipping cream until stiff peaks form. Stiff peaks mean the cream is thick enough to stand straight up when the whisk or beaters are lifted.
  4. Fold in mayonnaise: Gently fold the mayonnaise into the whipped cream until the mixture is smooth and creamy, creating a luscious and rich dressing base.
  5. Combine dressing with apple mixture and season: Pour the whipped cream and mayonnaise dressing over the apple, celery, grape, and walnut mixture. Sprinkle with kosher salt, then gently fold everything together until evenly combined.
  6. Chill the salad: Cover the salad and refrigerate it for at least 1 hour or overnight. This chilling step allows the flavors to meld and the salad to become refreshingly cool.
  7. Serve: Serve the Waldorf salad cold as a delicious side or light meal.

Notes

  • To toast walnuts, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes until fragrant, or toast in a dry skillet over medium heat until golden.
  • For a lighter version, substitute mayonnaise with Greek yogurt or use a light mayonnaise.
  • Additions such as chopped fresh parsley or a sprinkle of black pepper can enhance the flavor profile.
  • This salad is best served chilled and consumed within 24 hours for optimal freshness.
  • Variations may include adding diced celery leaves for extra color and flavor.

Keywords: Waldorf salad, apple salad, creamy salad, side dish, healthy salad, no-cook salad

Find it online: https://tastygenius.com/waldorf-salad-recipe/