n a sea of soups and stews, winter salads stand strong. Leafy greens, mixed with deep red, purple and orange seasonal fruits, pay homage to the colors of fall all while welcoming winter in. But, between a mixture of kale, goat cheese and cranberry salads, don’t forget to make one of the classics: Waldorf salad.
The unexpectedly delicious blend of flavors in a Waldorf salad were made famous by the Waldorf Astoria in New York City. The salad is perfect to serve at holiday dinners, especially if you’re hosting a small group of people. Or make it after the holiday season, ita a clever way to use up leftover fruit that’s about to go bad.
Making the dish is easy. Start by peeling and coring three apples. Then cut the fruit into cubes and mix together with lemon juice. Add in the grapes, celery and toasted walnuts to the bowl and toss. Mix in the mayonnaise and serve on top of a bed of Bibb lettuce. Not a fan of Waldorf salad? No worries. Try out more of our best salad recipes, from tuna to cobb.
- 3 apples, peeled, cored and cut into bite-sized cubes
- 1 tablespoon lemon juice
- 1 cup red grapes, cut in half
- 1 cup celery, cut into bite-sized pieces
- 1/2 cup walnuts, toasted and roughly chopped
- 1/2 cup mayonnaise
In a large bowl, toss together apple pieces and 1 tablespoon of lemon juice.
Add the grapes, celery and toasted walnuts to the bowl.
Add the mayonnaise to the salad and cover all ingredients evenly.
If desired, serve on top of a bed of Bibb lettuce.
By Madeline Buiano
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