Cranberry Waldorf Salad
Published by Harmony Books, a division of Crown Publishers, Inc.
Editor's Note: Brighten up your holiday spread with this Cranberry Waldorf Salad recipe. A combination of tart cranberries, sweet apples, and savory celery sets this Waldorf salad recipe apart. The best thing about this holiday salad recipe is that it can be prepared ahead of time and refrigerated until you're ready to serve. This salad is the perfect addition to any meal because its sweetness will balance out other savory dishes. Everyone is sure to take second helpings of this cranberry salad when you make it for your next Thanksgiving or Christmas feast.
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together
Recipe CourseAppetizer, Side Dish
Taste and TextureCrisp, Fruity, Tart
Type of DishSalad
- 1 cup fresh or frozen cranberries
- 1/4 cup water
- 1/4 cup sugar
- 2 large red apples
- 2 large green apples
- 1/4 cup mayonnaise
- 1/4 cup plain non-fat yogurt
- 1 rib celery, thinly sliced crosswise (about 2/3 cup)
- 1/2 cup walnuts, coarsely chopped (optional)
At least several hours before serving, rinse the cranberries and remove any stems. Combine the cranberries, water, and sugar in a small saucepan. Bring to a boil over medium heat. Cook, stirring, until half the cranberries pop. Remove from the heat; pour into a large bowl and set aside to cool to room temperature, then refrigerate until cold, about 1 hour.
When the cranberries are cold, wash and core the apples (do not peel); cut into 1/2-inch cubes. Stir the mayonnaise and yogurt into the cold cranberry mixture. Add the apples and celery. If desired, add walnuts. Stir until well blended; spoon into a serving bowl and refrigerate until ready to serve.
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Copyright 1992 Joanne Lamb Hayes and Bonnie Tandy Leblang