Waldorf Salad

Waldorf Salad is a classic fruit and nut salad (or dessert!) served over lettuce. A holiday favorite with apples, grapes celery and walnuts.

Fun and easy dessert Salads of yester-year definitely have a fond spot on the site. If you love a class Waldorf Salad you’ll also love Ambrosia Salad, Grape Salad and Watergate Salad (Pistachio Delight).

Waldorf Salad in white bowl

CLASSIC WALDORF SALAD

Waldorf Salad is a delicious, filling side dish that’s been around since the 1880’s. As far as fruit salads go, this one is one of the absolute easiest, plus you can make your own delicious salad dressing from scratch to go with it. Waldorf salad is great to make for potlucks, weekend get togethers, and weeknight dinners when you’re not all that anxious to cook anything complicated.

With red and green ingredients, this recipe screams HOLIDAYS!!!! Try serving this during big holiday pot luck meals for Thanksgiving and Christmas. The addition of cut up fruit that can sit without turning brown thanks to the dressing is a great addition to your holiday meal. Make your Classic Roast Turkey with a side of Green Bean Casserole, Baked Mac and Cheese and Easy Mashed Potatoes to serve with this Waldorf Salad. Holidays done! Well, not quite done. Make some Pies too.

More Classic Salad Recipes:

HOW TO MAKE WALDORF SALAD

  • 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.
Ingredients of Waldorf Salad in metal bowl

FREQUENTLY ASKED QUESTIONS

Is Waldorf Salad a side or a dessert?

Waldorf Salad is generally served as an appetizer or a light meal, but with so much fruit in it you can serve it as a dessert as well if you add just a bit of sugar to the mayonnaise dressing and cut back on the black pepper.

Why is it called Waldorf Salad?

A man named Oscar Tschirky, aka Oscar of the Waldorf, was the maître d’ of New York City’s Waldorf-Astoria Hotel in the 1880’s, and he’s credited with inventing the original recipe for Waldorf Salad. This Waldorf Salad recipe is very close to the original.
He also invented Eggs Benedict, which you definitely need to try out, and popularized Thousand Island salad dressing. He wrote a large cookbook, even though he wasn’t a chef, and his picture is up in the Waldorf-Astoria Hotel to this day.

What can you add to a Waldorf Salad?

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.

How do you make a Waldorf Salad with chicken?

If you want to add some leftover chicken breast to your salad, you absolutely can. Cut the cooked chicken breast (you can use these 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.

WHAT TO SERVE WITH WALDORF SALAD

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

HOW TO STORE WALDORF SALAD

  • Serve: This salad is best served chilled, so it is recommend to keep it out of the refrigerator for longer than about 2 hours. It also has mayonnaise in it, which can go bad at room temperature if it’s out too long.
  • Store: Your salad will last up to 5 days in the fridge as long as you keep it wrapped up tight in plastic wrap or in a sealable container.
  • Freeze: You shouldn’t freeze this salad because of the mayonnaise. The mayo doesn’t thaw out very well because ice crystals form and change the texture when it thaws out.
Classic Waldorf Salad in white bowl

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Waldorf Salad

Waldorf Salad is a classic fruit and nut salad (or dessert!) served over lettuce. A holiday favorite with apples, grapes celery and walnuts.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper
  • 3 fuji apples , cored and chopped
  • 1 1/2 cups red grapes , halved
  • 2 stalks celery , diced
  • 3/4 cup walnuts , chopped

Instructions

  • 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.

Video

Nutrition

Calories: 231kcal | Carbohydrates: 17g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 249mg | Potassium: 201mg | Fiber: 3g | Sugar: 13g | Vitamin A: 110IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg
Keyword: easy fruit salad, fruit salad, Grape Salad, grapes, Waldorf Salad
Waldorf Salad Collage

Photo used in a previous version of this post.

Waldorf salad

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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