Description
This Waldorf Salad is a tradition at Thanksgiving but the truth is this crunchy apple, celery, walnut salad is good any time!
Ingredients
1/3 cup mayonnaise, yogurt, sour cream or whipped cream
1 tablespoon lemon juice
1 teaspoon honey
1–2 t Dijon mustard (optional)
1/2 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon black pepper, plus more for serving
2 crisp red or green apples, such as Granny Smith or Fuji, or one of each (peeled or not), I slice into rounds and then stack and cut into cubes, leaving the center behind.
1 cup thinly sliced celery (2 to 3 ribs), plus optional leaves for serving (I slice thinly on the diagonal.)
1/4 c dried cranberries, ooarsely chopped
1/2 cup walnuts or pecans, toasted or glazed nuts, coarsely chopped with a few whole ones for the top.
Instructions
In a small bowl, whisk together the mayonnaise, lemon juice, honey, salt and pepper and Dijon, if using.
Core and dice the apples into ¾-inch cubes. Place in a large bowl, with the celery, nuts and cranberries.
Pour the dressing over the salad and toss well. Garnish with celery leaves, if using, along with a pinch of black pepper. Store, covered, in the refrigerator for up to 24 hours.
Notes
Tip
To toast the walnuts or pecans, heat the oven to 350 degrees. Place the walnuts on a sheet pan and bake for 8 to 10 minutes, until toasted. Set aside until cool, then coarsely chop.
See above posts for more substitutions or creative ideas.
