Go Back

Waldorf Salad

A classic salad featuring apples, celery, walnuts, and a creamy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 46 people
Course: Light Lunch, Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 medium Fuji or Granny Smith apples peeled, cored, and diced into bite-sized pieces
  • 3 stalks celery thinly sliced on the bias
  • 1 cup walnuts toasted and roughly chopped
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper optional for subtle heat
  • 2 tablespoons fresh tarragon or parsley finely chopped, for garnish

Equipment

  • Cutting board
  • Sharp chef's knife
  • Large mixing bowl
  • Small mixing bowl for dressing
  • Whisk
  • Measuring spoons and cups
  • Wooden spoon or rubber spatula
  • Serving spoon

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Spread walnuts on a baking sheet in a single layer and toast for 8 to 10 minutes until fragrant and golden.
  3. Wash and peel the apples, then cut them in half and core them. Dice the apples into quarter-inch pieces.
  4. Place the diced apples in a bowl and toss with the fresh lemon juice to prevent browning.
  5. Rinse the celery stalks and slice them on the bias at about one-quarter inch thickness.
  6. In a small bowl, whisk together mayonnaise, Dijon mustard, salt, black pepper, and cayenne pepper until smooth.
  7. In a large mixing bowl, combine lemon-tossed apples, sliced celery, chopped walnuts, and raisins.
  8. Pour the dressing over the salad and fold gently until all ingredients are evenly coated.
  9. Cover and refrigerate the salad for at least 30 minutes or up to 4 hours before serving.
  10. Just before serving, top with fresh tarragon or parsley for garnish.

Notes

Serve as a side dish or enjoy solo as a light lunch.