Not Quite Classic Waldorf Salad
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.
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Not Quite Classic Waldorf Salad
Ingredients
- 1 medium apple diced
- juice of 1/2 a lemon
- 1 rib celery diced
- ½ cup pecans chopped
- ½ cup dried cranberries
- ½ cup mayonnaise (use a scant 1/2 cup to start, add more if needed)
- 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.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I made this salad yesterday and everyone loved it was delicious
That’s great, Connie! I’m so glad you all liked it.
I made this salad the other day and I put some brazed pheasant tenders on the top. It was amazing! Thanks!
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!
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.
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.
I love Waldorf… now you got me thinking… cranberries, cherries, blueberries… yummy
This looks delicious, and I’m starving! I might have to make this, I think I have all of the ingredients.
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!
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.
Looks delicious!