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Waldorf Salad Recipe-2742

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Sometimes it's pleasing to have two different kinds of apples in a Waldorf salad, if the season is right and you can get different varieties like a sweet Delicious and a tart greening. In any case, be sure the apples you use are crisp.

Yield: 4 servings


  • 2 firm ripe green apples
  • 1 firm ripe red apple
  • 1 tablespoon lemon juice
  • 1 cup sliced celery
  • ½ cup coarsely chopped walnuts
  • ½ cup mayonnaise
  • 1½ teaspoons honey (optional)
  • Iceberg or Bibb lettuce leaves


Core and quarter the apples (leave the skin on unless it is tough) and slice thin. Put in a bowl and toss with the lemon juice to coat. Add the celery and walnuts. Cover and chill. Mix the mayonnaise and honey (if you like a little sweetness in the dressing) together until smooth, add to the apple mixture, and toss. Serve on a bed of lettuce.

Cranberry Waldorf Salad:

Reduce mayonnaise to about ¼ cup and mix with ½ cup whole-berry cranberry sauce. Omit the honey. Add to the apple mixture and toss.

© 1979, 1990, 1996 Fannie Farmer Cookbook Corporation

Nutritional Information

Nutrients per serving (% daily value)

382kcal (19%)
180mg (8%)
32g (49%)
4g (21%)
10mg (3%)
100mcg RAE (3%)
11mg (18%)
49mg (5%)
1mg (7%)

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