Classic Waldorf Salad Recipe | The Stay At Home Chef
Today on The Stay At Home Chef, we're sharing a classic Waldorf salad recipe that has stood the test of time for over 100 years. This comforting salad features crunchy apples, refreshing celery, juicy grapes, and of course, toasted walnuts. It's a combination of flavors and textures that has made this salad a favorite for generations.
When it comes to selecting the best apples for a Waldorf salad, choose varieties that resist oxidation, such as Granny Smith, honey crisp, or pink lady. The tartness and crunch of Granny Smith apples are particularly recommended, but feel free to use your favorite variety. Chop the apples into bite-sized pieces, leaving the peel intact for added texture and color.
Next, halve 2 cups of grapes and dice 2 ribs of celery into approximately 1 cup's worth. Add these to a large mixing bowl along with the chopped apples. For an extra layer of flavor and crunch, toast 1/2 cup of chopped walnuts in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes. Let the walnuts cool before adding them to the salad.
To make the creamy dressing, combine 1/2 cup of Greek yogurt (or sour cream), 1/4 cup of mayonnaise, and 1/2 teaspoon of salt in a small mixing bowl. Mix until well blended. Pour the dressing over the salad ingredients and toss to ensure everything is coated.
Cover the salad and chill until you're ready to serve. This Waldorf salad is perfect for any occasion, from casual gatherings to formal dinners. Its timeless appeal and delicious combination of flavors will impress your guests and leave them coming back for seconds.
Ingredients:
- Crunchy apples (such as Granny Smith, honey crisp, or pink lady)
- Grapes
- Celery
- Walnuts
- Lemon juice
- Sugar
- Greek yogurt (or sour cream)
- Mayonnaise
- Salt
Cooking steps:
- Chop the apples into bite-sized pieces, leaving the peel intact.
- Drizzle the chopped apples with lemon juice and sprinkle with sugar. Toss to coat.
- Halve the grapes and dice the celery. Add them to a large mixing bowl.
- Toast the walnuts in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes. Let them cool.
- In a small mixing bowl, combine Greek yogurt (or sour cream), mayonnaise, and salt. Mix well.
- Add the cooled walnuts to the salad, and pour the dressing over the ingredients. Toss to coat.
- Cover and chill the salad until ready to serve.
