Classic Waldorf Salad

Introduction

You can’t beat the timeless crunch and creamy-tangy dressing of a Classic Waldorf Salad. It brings a delightful contrast of sweet fruit, crisp vegetables, and toasted nuts in every bite, making it a perfect side dish for gatherings or a light main course. Its simplicity is its strength, allowing the quality of a few fresh ingredients to truly shine.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 30 minutes (includes chilling)

Total Time: 40 minutes

Servings: 6

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream (or plain Greek yogurt)
1 tablespoon lemon juice (freshly squeezed)
1 teaspoon honey (or other sweetener)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup seedless grapes (halved )
2 large apples (one green tart apple and one red sweet apple, cored and diced)
1 cup chopped celery
1/4 cup walnuts (or pecans, toasted and chopped, see note 1)
6 leaves lettuce (Romaine or Bibb, for serving, see note 2)

Instructions

In a large mixing bowl, whisk together the mayonnaise, sour cream, freshly squeezed lemon juice, honey, salt, and black pepper until smooth and well combined.
Add the halved grapes, diced apples, and chopped celery to the bowl with the dressing.
Gently fold all ingredients together until the fruit and celery are evenly coated with the dressing.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to blend.
Just before serving, fold in the toasted and chopped walnuts or pecans.
To serve, place a lettuce leaf on each plate and spoon a generous portion of the salad onto the leaf.

Variations

Deconstructed Presentation: Serve all components separately in small bowls, allowing guests to assemble their own salad to their taste.
Chopped Style: For a more cohesive texture, chop all ingredients (including grapes and nuts) to a similar small, uniform size before mixing.
Sandwich Filling: Drain any excess liquid and use the chilled salad as a unique and delicious filling for croissants or pita bread.
Dressing on the Side: Serve the creamy dressing separately as a dip for fresh apple slices, celery sticks, and grapes for a lighter, interactive appetizer.

Tips for Success

To prevent the apples from browning, you can toss the diced apples with a little extra lemon juice from the tablespoon called for in the dressing before adding them to the bowl.
For the best texture and flavor, toast the nuts in a dry skillet over medium heat for 3-5 minutes until fragrant. Let them cool completely before chopping and adding to the salad.
Chill your serving plates for a crisp, refreshing experience.
If your celery has any tough, stringy ribs, use a vegetable peeler to remove them before chopping for a more tender bite.

Storage & Reheating

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad does not freeze or reheat well, as the apples and celery will become soggy. The nuts are best added fresh, but if storing leftovers with nuts already mixed in, note they may soften slightly.

FAQ

Can I make this salad ahead of time?

Yes, you can prepare it up to a day ahead. For the best texture, mix everything except the nuts and store covered in the fridge. Add the nuts just before serving.

What can I use if I don’t have sour cream or Greek yogurt?

You can use all mayonnaise, simply increase the amount to 1/2 cup total. The tanginess will be less pronounced.

How do I toast the nuts?

Spread them in a single layer in a dry skillet over medium heat. Cook, shaking the pan frequently, for 3-5 minutes until they smell nutty and look slightly darkened. Watch carefully as they can burn quickly.

My salad seems a little dry. What should I do?

The apples and grapes release juice as they sit. If you’ve just mixed it, give it the full 30-minute chill time. If it’s still dry after that, you can whisk together a tiny bit more mayo and lemon juice to stir in.

Is there a vegan version of this dressing?

Yes, use a vegan mayonnaise and a vegan sour cream or yogurt alternative. For the sweetener, maple syrup or agave nectar works perfectly in place of honey.

What type of apples are best?

The recipe’s suggestion of one tart (like Granny Smith) and one sweet (like Honeycrisp or Fuji) provides the best balance. You can use any firm apple you enjoy.