Classic Waldorf Salad
A crunchy blend of tangy-sweet apples, celery, mayonnaise and piled on lettue, the Waldorf salad is an American classic.
Servings 8 people
- 1/2 cup walnuts
- 4 cups red delicious apples diced (peels still on) in to 1/2" pieces, see note 1
- 4 stalks celery diced into 1/4" pieces
- 1 carrot grated (optional)
- 1/2 cup mayonnaise not Miracle Whip
- 2 tablespoons lemon juice
- 1/4 teaspoon salt or to taste
- bibb lettuce leaves optional for serving
Toast the walnuts
In a small skillet over medium low heat, add the nuts (don't add any oil) and stir gently until the nuts start to gently sizzle and begin to smell toasty. About 5 to 6 minutes. Nuts burn easily so keep an eye on them and keep them moving in the pan. Turn off the heat and allow them to cool slightly before adding to the salad.
Assemble the Salad
In a large bowl, add the walnuts, diced apples, celery, and carrot if you are using it. Set aside and make the dressing.
In a small bowl blend the mayonnaise and the lemon juice.
Add the dressing to the bowl and toss to coat the ingredients. Add salt and pepper to taste. Serve immediately in bowls lined with bibb lettuce leaves or cover and refrigerate for up to two days.
Note 1: Most people use a red delicious apple here but some variations recommend a tart Granny Smith or Honeycrisp. All will work. I would not recommend using a Golden Delicious or MacIntosh. The texture won't be as firm or the flavor as bold.
Leave the peels on the apple for color and texture.
Calories: 183kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 111mg | Potassium: 176mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1406IU | Vitamin C: 5mg | Calcium: 21mg | Iron: 1mg