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Waldorf Salad

Waldorf Salad

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First presented at the Waldorf Astoria Hotel in 1893, this all-American Waldorf salad recipe includes chopped apples, celery, grapes, and toasted walnuts in a mayonnaise dressing.

Photography Credit:Elise Bauer

Waldorf Salad is a favorite around here, particularly in the fall when apples and walnuts are in season. It’s especially popular around the holidays, gracing many a Thanksgiving and holiday spread.

According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria.

The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic.

Some prefer their Waldorf salad made with yogurt, instead of mayo. I usually stay in the mayonnaise camp (which is what we are using in this recipe), but feel free to substitute yogurt for the mayo if you prefer. In which case you may need to add some honey to offset the added tartness of the yogurt.

Seems like everyone has their favorite version of Waldorf Salad! If you have one you would like to share, please tell us about it in the comments.

Waldorf Salad Recipe

If using yogurt, omit the lemon juice. You may also want to add a little honey to balance the tartness of the yogurt.


  • 6 Tbsp mayonnaise (or plain yogurt)
  • 1 Tbsp lemon juice
  • 1/2 teaspoon salt
  • Pinch of freshly ground black pepper
  • 2 sweet apples, cored and chopped
  • 1 cup red seedless grapes, sliced in half (or 1/4 cup of raisins)
  • 1 cup celery, thinly sliced
  • 1 cup chopped, slightly toasted walnuts
  • Lettuce


In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper. Stir in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

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Waldorf Salad Recipe

Waldorf Salad made easy with complete, step-by-step, photo illustrated instructions and a printable recipe.

Easy Waldorf Salad Recipe

This may not be considered a Southern dish, what with it originating up in New York and all, but I know a whole lot of Southerners that really like it. Smile.

I was married by the first time I ever tasted a Waldorf Salad.

My wife and I were at a Sonny’s BBQ place that had a salad bar with Waldorf Salad, and it just looked too good not to try. I guess I’ve been hooked on it ever since.

It’s a very “refreshing” salad with the apples and the celery, but it has a bit of crunch from the walnuts, and the dressing just sets it apart from anything else you might consider a salad.

You’ll find lots of variations for making it if you look for them, but I like the basic version I’ve included here. Well, almost the basic. I think the original only had apples, celery, and mayonnaise.

It goes together quickly, and can be made ahead of time and refrigerated until you’re ready for it. I do caution you though, that if you don’t intend to serve it right away, hold off on adding the walnuts until just before you get ready to serve it. That will keep them crunchy. Otherwise, they get a bit soggy from the dressing.

You’ll also want a good sweet apple if you’re like me. Red Delicious would be my variety of choice if you can find them.

So, if you’re ready to whip up a quick and easy salad for supper, or any old time, then let’s head on out to the kitchen, and… Let’s Get Cooking!

Waldorf Salad Recipe: You’ll need these ingredients.

Wash the apples and celery first. Scrub them good to remove any dirt.

Chop the celery into very small pieces. Set it aside for now.

We’ll do the apples a little later on so they don’t turn brown while we’re working on the rest of the recipe.

Grab a mixing bowl and add the mayonnaise.

Add the lemon juice.

Add the honey.

If you prefer, you could add a teaspoon or so of sugar instead of using honey.

Add the salt. I used just under a level measuring spoon of salt. You can add more later if you think you need it but go easy at first.

Add in the black pepper.

Stir the ingredients together until fully combined.

Taste this mixture to see if you need to add anything else. I like it just a tad bit sweet, so I did add just a bit of sugar to the dressing. I might have a sweet tooth though. Smile.

Remove the core from the apples, then cut them into small pieces. I leave the peeling on the apple to add some color to the dish.

Place the apples in the bowl with the dressing and toss the pieces well to fully coat them.

The lemon in the dressing should keep the apples from turning brown.

Now, add the celery.

Add the raisins.

Many recipes use red grapes instead of raisins. I like those too, but I had the raisins on hand so that’s what I used. Besides, red grapes are kind of expensive around my part of the world.

Add the chopped walnuts.

Please Note: You can add the walnuts at this point if you plan on serving the salad right away, If you don’t intend to serve it soon, wait and add the walnuts right before serving so they will stay crunchy and not get soggy.

Grab a big spoon, and scooping from the bottom of the bowl, fold all the ingredients together until the pieces are fully coated with the dressing.


Serve the salad on some lettuce leaves for a little extra splash of color.

Chicken Waldorf Salad

Preheat oven to 425ºF. Place chicken on a baking sheet and season generously with salt and pepper. Bake in preheated oven for about 23&ndash25 minutes, or until it reaches an internal temperature of 165ºF. Allow to cool completely and slice into bite-sized pieces.

Place chicken, celery, apple, grapes, pecans, mayonnaise, and sour cream in a large bowl. Mix until well combined. Taste and add salt, pepper, and lemon juice if needed.

Serve immediately. Store any leftovers in the refrigerator.

I first heard of Chicken Waldorf Salad as a teen. Tea parties were in vogue in our homeschool circle, so we were always on the lookout for new tea-ish recipes to try. I can&rsquot recall if a sister or a friend first made Waldorf salad for a tea party, but I do remember that we girls liked it, and some of the boys hated it. It&rsquos a polarizing dish, obviously!

Waldorf salad is a favorite of mine because it&rsquos a wonderful blend: creamy yet fresh, savory yet sweet. There&rsquos so many textures and flavors going on. You&rsquod think it would be a jumbled mess, but somehow it just works.

Let me share my take on this classic American salad!

There are many different variations of this salad, but I only included my favorite ingredients: apple, lemon, celery, pecans, chicken, and grapes. Some people like to add onions or raisins, but raw onions give me a stomach ache, and let&rsquos just say that raisins and I have a complicated relationship (I&rsquove disliked them since I was a kid). Walnuts are more traditional than pecans, but 9 times out of 10, I prefer pecans. Walnuts are perfect in banana bread and brownies, but pecans are better in salads in my opinion.

Now, you might hate celery and love onions. Or you might love raisins and despise apples, or prefer almonds to pecans. If that&rsquos the case, feel free to make any substitutions you wish!

I like to use a combination of mayo and sour cream in my Chicken Waldorf Salad. The sour cream adds a bright, tangy flavor.

This salad is really difficult to make.

Just throw all of the ingredients into a big bowl (mine should have been bigger)&hellip

And stir it all together! Taste and add salt and pepper if needed. Depending on how salty your mayo is and how aggressively the chicken was seasoned, you might not need any salt. And if your mayo is already quite acidic, a small squeeze of lemon juice might do the trick. Make sure to taste first!

1. My Waldorf salad recipe is pretty creamy, which is just how I like it. If you prefer a drier salad, cut back on the mayo or sour cream.

2. If you make this ahead of time, I highly recommend keeping the pecans separate and stirring them in at the last minute so they don&rsquot go soggy.

3. I used my soaked pecans in this recipe, but you can just toast up raw pecans if you&rsquore pressed for time.

4. If you&rsquore serving this at a picnic or potluck, make sure to keep it in the cooler or refrigerator until ready to serve since it contains mayo. And put any leftovers back into the cooler as soon as possible!

5. I used boneless, skinless chicken breasts, but feel free to use leftover chicken instead.

6. You can serve this on a bed of lettuce if you like, or just straight up!

Have you ever had Chicken Waldorf Salad before? Did you love it or hate it? Would you be willing to give it another try?

Healthy Lunch Recipes

A good balanced lunch will make second half of the day more energetic plus will keep the mid-evening snack cravings away. Sharing today, a delicious, healthier and easy collection of lunch recipe ideas which you enjoy all months summer and even early fall.

I like to keep my lunch healthier still just right filling so that I can avoid craving for an evening snack. In my personal experience, evening snacks have always resulted in adding few pounds. (weight gain)

Whenever I can, I love to pack lunch in advance. This one thing checks off an important item from my to-do list. Especially because if lunch is ready to go, there is less chance that we eat out i.e. indulge in a hefty dinner-size burrito for lunch.. then end up napping or drinking additional coffee in afternoon.

In short, a balanced, ready-to-go lunch will make a difference in your health, not only in summer but all four seasons. So if you don't focus on your lunch. Pay attention! There is no need to skip lunch for weight loss. Rather eat balanced lunch, portion control so that you don't overeat, and then see the magic! Seriously, you can get your health back with one healthy lunch a day.

Today, I have created a collection of few of my favorite Recipes that we love to enjoy for lunch. A lot of salads, chicken and shrimp based lunch bowl ideas, protein packed vegetarian quinoa and chickpea bowls, and few just-veggie salads that you can pair with chicken (cooked any way).

PS: You can eat pasta for lunch as long as portion is controlled!

Collection currently has my top favorite 30 lunch recipes. I'll update this with 10 New Recipes as month progress. You can pin this page and use this for reference whole month.

Note: Few of recipes have base of quinoa. Please note that quinoa is not carb-free. When I'm making carb-free meals.. I replace quinoa with cauliflower rice or zucchini, or portion control to limit serving.

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  • Whisk mayonnaise, lemon juice, sugar, salt and pepper together in a large bowl.
  • Add in the apples, grapes, celery and walnuts and stir well together.
  • Serve chilled.


  • Add ins: You can customize your Waldorf Salad with all sorts of additions. Try stirring in some cranberries, golden raisins, sliced pecans, chopped cauliflower, or even a handful of marshmallows. If you do go the marshmallow route you should wait to mix them in until you’re ready to serve the salad to keep the fruit juice from seeping in and making them soggy and disgusting.
  • Waldorf Chicken Salad: If you want to add some leftover chicken breast to your salad, you absolutely can. Cut the cooked chicken breast (you can use my Baked Chicken Breast or Grilled Chicken Breast recipes) into small bite sized pieces and stir them into the salad until they are thoroughly mixed in. The chicken tastes delicious served chilled, and the natural sweetness of the fruit compliments the flavor really well.


Make a classic meal from start to finish with an Ultimate Pot Roast, Green Bean Casserole and this Waldorf Salad for dessert.

Recipe Summary

  • 1 red apple, such as McIntosh or Red Delicious, unpeeled, cored, and coarsely chopped
  • 1 green apple, such as Granny Smith or Crispin, unpeeled, cored, and coarsely chopped
  • 2 stalks celery, cut into thin half-moons
  • 3 ounces (about 1/2 cup) red grapes
  • 3 ounces (about 1/2 cup) green grapes
  • 1 lemon
  • 6 tablespoons plain nonfat yogurt
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1 bunch (about 1 pound) Bibb or Boston lettuce, washed and torn into bite-size pieces
  • 1/4 cup walnuts, toasted and chopped
  • Chives, for garnish

Place apples, celery, and grapes in a medium bowl, and toss with juice of half the lemon. In another bowl, whisk together yogurt, mustard, honey, and juice of remaining half lemon. Pour half of the dressing over the apple mixture, tossing to combine. Serve over greens, drizzling remaining dressing over salad. Garnish the salad with chopped walnuts and snipped chives.

Waldorf Salad

Crisp apples, juicy grapes along with crunchy celery, and walnuts are tossed in a creamy dressing to make a classic recipe that’s super delicious! Waldorf Salad is a perfect side dish to serve any time of the year and is ideal for covered dish suppers, potlucks, or whenever you’re feeding a crowd.

It’s easy to call this recipe a classic since its history goes back over 100 years. It was created by the Maître d’hôtel (head waiter) at the Waldorf Astoria hotel in New York for a charity event and appears was an instant hit. It’s a simple, classic recipe that’s never gone out of style.

Waldorf Salad has been a favorite in my house since, well…forever. The boys grew up eating it and Mr. SS is a huge fan. I serve it at brunch, lunch, and supper time throughout the year.

Just like my Fruit Salad For A Crowd, or Grape Salad, Waldorf Salad is excellent to make for parties, the holidays, or a neighborhood gathering. It’s a refreshing make-ahead recipe that’s loaded with natural sweetness and crunchy texture.

What’s Goes Into Waldorf Salad?

  • Red and Green Apples
  • Red Seedless Grapes
  • Celery
  • Walnuts
  • Mayonnaise
  • Sour Cream
  • Sugar
  • Lemon Juice

How To Make This Recipe

Waldorf Salad is made in just minutes with very simple ingredients. All that’s required is a bit of chopping, measuring and mixing. Here’s how everything comes together:

  • Chop the apples and toss in lemon juice and sugar. Next, slice the grapes in half and chop the celery. I like to toast the walnuts to bring out extra flavor but you can skip that step if you are short on time.
  • In a small bowl, measure the ingredients for the dressing and whisk them together.
  • Using a spatula, mix the ingredients then chill the salad in the fridge until ready to serve.
  • Voila! You’ve just made Waldorf Salad.

When I make Waldorf Salad, I like to stick to my original recipe but there are some yummy variations you can make when you feel like changing things up a bit.

Waldorf Salad Add-Ins

  • Rotisserie or leftover chicken is a great addition. Serve it on a bed of lettuce for lunch or a light supper.
  • Substitute Greek yogurt for the sour cream.
  • For some additional sweetness, cranberries or golden raisins would be great.
  • If you’re not a fan of walnuts, change them out for pecans or toasted almonds.

More Craveable Salads

Let me know if you make this recipe! You can rate it below, leave me a comment, or snap a picture. Just tag me on Instagram at #asouthernsoul

Waldorf Salad Recipe

Famous Restaurant Salad Recipe

Preparation time:ꂫout 25 minutes. Salad recipe serves 8-10.

  • 1 bunch of celery, thinly sliced
  • 6 apples, chopped or sliced and sprinkled with lemon juice
  • 1 cup walnuts, chopped
  • 2/3 cups whipping cream
  • 1 1/3 cup mayonnaise
  • 1/8 teaspoon salt
  • 1 dash white pepper
  • Mix apples, celery and walnuts
  • Whip the cream to the soft stage and fold in mayonnaise with a spoon and add salt and white pepper
  • Add the dressing to the salad just before serving, adding only enough to moisten well
  • Sprinkle chopped walnuts on top for enhanced flavor, texture and eye appeal

A long- time favorite restaurant salad recipe!

Enjoy your Restaurant Salad and the company of those you share it with!

“Millions saw the apple fall, but Newton was the one who asked why.”


This recipe is pretty basic but very delicious. Add 2 cups of chopped kale to give it some green color and more texture. Everyone loves kale these days!

I love Waldorf salad and make it with low-fat lemon yoghurt. I prefer pecans over walnuts. I also use Fuji apples. Sometimes I throw in some dried cranberries. Yum!

I really think mayo is too heavy for this and that yoghurt and lemon or even cream, lemon and a little horseradish works much better. But the basic ingredients shouldn't change.

I just made this last week, using my Mom's recipe - she adds sour cream with the mayo and thins it with a little orange juice. Wonderful! Goes really well with pork chops!

Remember that this is NOT a fruit salad. A waldorf is a waldorf. Classic. Try yogurt and a touch of honey instead. The pic does not show the mayo. I personally think that mayo can just ruin it.

This was fab. I did read the reviews and I tweaked the recipe just a bit based on the previous reviews. Instead of grapes, I used red currants b/c I made this for Christmas dinner and the grocery store had gorgeous currants sitting next to the grapes. I had to have them. They were beautiful and had a nice tart-sweet flavor. For the dressing I did 1/3 sour cream, 1/3 mayo, and 1/3 vanilla yogurt (a couple of spoonfuls of each). Once I tossed it all together I let it chill for a little. I served this by putting a couple of spoonfuls of the salad over a baby greens/mesclun lettuce mix. This is a great basic recipe that I think offers a lot of flexibility, so you can take it whatever direction you like.

Made this for my two year old son and his friend of the same age. Did not add the marshmallow as it seems like unneccesary processed sugar when the salad is sweet enough on its own. I tossed the apples in lemon juice before adding the dressing to stop the browning process, and to add some kick as well. Did add a very small drop of honey to dressing and left out the waluts for the children. I would't serve this at a dinner party, but it was good enough to keep the boys happy.

Great basic recipe. To the mayo I added a little lemon juice and 1 tbsp of sugar, dash of salt. I had forgotten how much I like Waldorf salad. Thanks for sharing another great classic. Another great way to prepare this salad is - in addition to the mayo mixture fold in about 1/2 cup of heavy whipped cream that has been whipped

This was a big hit this christmas - my family including all the kids, gobbled this up and requested seconds. The crunchy freshness is great along side traditional christmas dinner fare, but I did omit mayo and instead used 3/4 cup blue cheese, and dressed it with a few tablespoons of olive oil, lemon juice, salt and pepper. Very delicious.

I made this for Christmas dinner to accompany pork loin, broccoli casserole, and mashed potatoes. I used pecans, since I didn't have walnuts, and used half lite sour cream/half lite mayo for the dressing. We loved it!

This recipe was a disappointment. I also regret using Granny Smith apples. There are better fruit salad recipes out there.

Try it with filberts in lieu of walnuts. Persimmons make a great seasonal substitute for apples, and this crop is the best in years.

A true classic - have had it this exact way for 50 years.

I make mine with pecans, dried cranberries instead of raisins or grapes, light sour cream instead of mayo and some freshly grated ginger for a little zest.

I make mine with vanilla yogurt  kid favourite requested for all holidays  I use green apples, green grapes  pleasing to the eye.

Sweet family history. This was our first-course every Thanksgiving and Christmas dinner, served on iceberg lettuce leaves. My dad would ask my mom, "Why do you only make this twice a year?" Her version included fresh lemon juice, and raisins, not grapes.

This was a tradition in our house growing up. My wifes family doesn't like mayo so I started making this with plain yogurt and a squirt of lemon juice instead. Slightly different taste but just as good IMO.

I make a similar salad with apples, almonds, celery, red onion & chickpeas. The chickpeas add some protein and round out the dish nicely. Dressing: 1/2 mayo, 1/2 plain, full-fat yogourt, squeezed 1/2 lemon, crushed dried mint and salt to taste. Enjoy!

My mom always made this in the fall. I like the dressing made with 1/2 sour cream and some maple syrup to sweeten it.

This has been a (Midwest) family favorite for many many years. I recommend trying a dressing of 1/2 mayonnaise 1/2 sour cream to lighten the taste a bit. Also the juice of half a lemon on the apples helps to keep them from turning color. Enjoy, we always do

Vegan Waldorf Salad

The best feature of all? This dish is packed full of nutrients. Just look at the list of players: apples, grapes, raisins, celery, even lemon juice! And the cashew-based dressing delivers a healthy portion of plant-based protein. What could be better than a nutritious, seasonal treat? Bring on the autumn leaves. Enjoy!

If you’re looking for some other delicious filling salads, try my Chickpea Chicken Salad or Cauliflower “Egg” Salad! Or if you are searching for a recipe to use up those apples, try my Apple Cake Muffins or Apple Pie Quinoa Breakfast Bowl!

My cookbook is now available for pre-order on Amazon: Eat Well, Be Well: 100+ Plant-Based, Gluten-Free & Refined-Sugar-Free Recipes. Check it out!

Vegan Waldorf Salad. A sweet/savory dish, light on its feet but filling enough to be an entree. This plant-based, gluten free salad is the ultimate way to step into fall!

  • Dressing
  • 1 cup raw cashews soaked (1 cup is before soaking)
  • 1/2 cup plant-based milk (I used cashew milk)
  • 2 tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 3/4 teaspoon sea salt finely ground
  • 1/4 teaspoon mustard (not powder)
  • 1/4 teaspoon garlic powder (optional-add to enhance savory aspect)
  • Salad
  • 2 cups chopped crisp sweet red apple (about 1/2 inch pieces, I used Gala)
  • 1 cup red grapes (halved)
  • 1/2 cup golden raisins
  • 1/2 cup chopped pecans (walnuts can be substituted)
  • 2 tablespoons lemon juice
  • 1/4 cup diced celery (1/8 to 1/4 inch pieces)
  • Boston or green leaf lettuce for serving
  • Dressing
  • 1) Soak cashews in 1 1/4 cups very hot water for about 20 minutes. Cashews should be soft and tender. Rinse and drain.
  • 2) Add soaked cashews and remaining dressing ingredients to blender or food processor. Pulse a few times to break down nuts then blend on high speed, stopping periodically to scrape sides. If you are using the extra large blending container you will have to scrape frequently for the first minute.
  • Salad
  • 1) Core and chop apple. Add to medium mixing bowl. Bathe apple in 2 tablespoons lemon juice. This must be done immediately to prevent apple from browning.
  • 2) Chop grapes, celery, and nuts and add along with raisins to bowl containing apple. Stir to blend ingredients.
  • 3) Dollop salad mixture with 1/2 cup of dressing and stir gently until evenly mixed. If a more heavily dressed salad is desired add more dressing at this point. Optionally reserve some dressing to add to salad after chilling.
  • 4) Salad may be eaten immediately but is best when chilled (about an hour). After chilling add more dressing and serve on a bed of greens such as Boston or green leaf lettuce. Store in refrigerator for 2 or 3 days.

*Prep time* - does not include time for soaking nuts or refrigeration.

*Serving sizes* - will vary depending on use (appetizer, salad, main dish)

Watch the video: Waldorf Salad - How to Make a Waldorf Fruit Salad Recipe (December 2022).