I love Spring! All the trees putting on their leaves, the flowers beginning to bloom, the warming temperatures. It makes me happy after the long, cold, darker days of winter. And along with warmer weather comes beautiful fresh produce. Even though the veggies and fruits of late spring and summer are still a few months away, I always start craving salads about this time of year. A couple of weekends ago I planted a large planting box full of lettuces and radishes. They have a good start now and will be a source of fresh salads soon enough. But, while we’re waiting on all that luscious fresh fruit and produce, here’s a fine salad to enjoy with ingredients that are available right now. It’s my “not quite classic” waldorf salad.
Did you know that Waldorf Salad has been around since the late 1800′s? It was, aptly enough, invented at the Waldorf Astoria Hotel in New York by the maitre d’hotel who did not include nuts in the original recipe. The maitre d’ might not approve of my changes to his recipe, but here’s how I like to put together a Waldorf Salad.
What’s your most favorite salad? Have you taken any classics and put your own twist on them?
1 medium apple, diced
juice of 1/2 a lemon
1 rib celery, diced
1/2 cup pecans, chopped
1/2 cup dried cranberries
1/2 (or less) cup mayonnaise
Salt and pepper
Core but do not peel the apple and cut it into bite-sized cubes. In a medium bowl, sprinkle the lemon juice over the apple and toss to combine.
Add the celery, pecans, cranberries and mayonnaise. I use slightly less than 1/2 cup; just enough to bind the salad ingredients together.
Season to taste with a small amount of salt and pepper. Serve either cold or at room temperature.
Enjoy!
Classic waldorf salad with a twist.
Ingredients
- 1 medium apple, diced
- juice of 1/2 a lemon
- 1 rib celery, diced
- 1/2 cup pecans, chopped
- 1/2 cup dried cranberries
- 1/2 (or less) cup mayonnaise
- Salt and pepper
Instructions
- Core but do not peel the apple and cut it into bite-sized cubes. In a medium bowl, sprinkle the lemon juice over the apple and toss to combine.
- Add the celery, pecans, cranberries and mayonnaise. I use slightly less than 1/2 cup; just enough to bind the salad ingredients together.
- Season to taste with a small amount of salt and pepper. Serve either cold or at room temperature.
{ 14 comments… read them below or add one }
Looks delicious!
Waldorf salad was always part of my family’s Thanksgiving dinner menu and I’ve loved, loved, loved it every since. And I’ve kept the tradition alive in my own family. Your version is similar to mine: celery and pecans, which many leave, out are definitely MUSTS! Thanks so much for your post.
Thanks, Barbara! I’ve always loved the classic Waldorf, too. This little “twist” is a nice occasional change.
Waldorf is always a favorite of mine. I have never tried it with Cranberries though – but will the next time.
Do try the cranberries. I think you’ll be pleased!
This looks delicious, and I’m starving! I might have to make this, I think I have all of the ingredients.
I love Waldorf… now you got me thinking… cranberries, cherries, blueberries… yummy
Waldorf salad is really yummy! We have a different version of this where we add elbow macaroni. and we use walnut instead. :-)
Thank you for sharing this recipe. I’ve never eaten Waldorf Salad before, but I just had to try this one. And it is delishious. It’s going to be a favorite in our house from now on.
So glad you enjoyed it! It’s a favorite here, too. We also like the classic style with walnuts and raisins.
Waldorf Salad was always served by my mother at Christmas and other special times, but I, too, now substitute Pecans for Walnuts. Don’t you find that walnuts can be bitter? I’ve used different dried fruits as well, Craisins are great!
How about adding diced white chicken for a twist on chicken salad?
Chicken Waldorf, anyone?
Adding chicken might be good! Maybe I’ll try that.
I made the Chicken Waldorf last night and as an afterthought I added a good dash of curry powder. Yum! Today the leftovers will be lunch!
I made this salad the other day and I put some brazed pheasant tenders on the top. It was amazing! Thanks!