Not Quite Classic Waldorf Salad – my version of the classic using apples, pecans, celery, and dried cranberries.
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 sowed 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 mine together.
How to Make Not Quite Classic Waldorf Salad
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.
More Salad Recipes on Never Enough Thyme:
Waldorf Salad Recipes from Other Bloggers:
- Chicken Waldorf Salad from Skinny Taste
- Waldorf Salad from Add A Pinch
- Peach Waldorf Salad from Reluctant Entertainer
- Turkey Waldorf Salad from Simply Recipes
Pin to Your Pinterest Salad Board!
- 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.
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- Pyrex Glass Mixing Bowl Set (3-Piece)
- John Boos Block RA03 Maple Wood Edge Grain Reversible Cutting Board, 24 Inches x 18 Inches x 2.25 Inches
- Wusthof Classic Chef's Knife: 6"
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 798 Total Fat: 61g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 50g Cholesterol: 23mg Sodium: 590mg Carbohydrates: 68g Fiber: 8g Sugar: 55g Protein: 4g
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