Enjoy a fresh twist on a classic with this Cranberry Waldorf Salad recipe, blending tart cranberries with apples and pecans for a flavorful side.
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 4servings
Ingredients
2medium applediced
1lemonjuiced
2ribscelerydiced
1cuppecanschopped
1cupdried cranberries
1cupmayonnaise(use a scant cup to start, add more if needed)
Salt and pepper
Instructions
Core but do not peel the apples, then cut it into bite-sized cubes.
In a medium bowl, sprinkle the lemon juice over the apples and toss to combine.
Add the celery, pecans, cranberries and mayonnaise. I use slightly less than 1 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
Firm, crisp apples with a sweet-tart flavor work best in this salad. Use a variety such as Honeycrisp, Fuji, or Gala. Avoid softer apples like Red Delicious, which can become mushy.
Keep leftover salad in an airtight container. Press a sheet of plastic wrap directly onto the surface of the salad before sealing the container. Store in the coldest part of your refrigerator, typically at the back, away from the door. Enjoy the leftovers within 3 to 5 days.
If the salad looks a bit dry when you take it out to serve again, refresh it with a spoonful of mayonnaise. Stir it gently to redistribute the dressing and moisten the ingredients.