THE RECIPE JOURNAL · Side Dish
Waldorf Salad, Edition 65
This fresh and crunchy salad combines crisp apples, celery, and walnuts with a creamy dressing for a perfect balance of flavors. It’s a timeless classic that’s quick to prepare and always a crowd-pleaser.
FROM THE KITCHEN • Waldorf Salad, Edition 65
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing the apples with some lemon juice in a large bowl to keep them from browning. Next, add the pecans, mayonnaise, raisins, orange zest, vanilla extract, celery seed, salt, and a bit of stevia. Mix everything together until it’s nicely combined. Cover the bowl with plastic wrap and pop it in the fridge for about half an hour to let the flavors meld and the salad chill.
Why you’ll love it
This salad combines crisp apples, crunchy walnuts, and sweet grapes for a refreshing mix of textures and flavors. Its creamy dressing adds a smooth touch without being too heavy. It’s a classic dish that feels both elegant and homey.
How to serve
Serve this salad as a light lunch or a side dish alongside grilled chicken or fish. It also works well as part of a picnic spread or buffet table, adding a touch of color and crunch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. To prevent sogginess, keep the dressing separate and toss just before serving. If the salad gets watery, drain any excess liquid before eating.
