Classic Waldorf Salad Recipe and Variations

A Salad with a Story

I first had Waldorf Salad at my Aunt Clara’s house. She served it in a big, fancy glass bowl. I thought it was the most elegant thing I had ever eaten. I still laugh at that.

It was created in New York City. A fancy hotel chef made it over a hundred years ago. He only used apples, celery, and mayonnaise. We have added the grapes and walnuts since then. Isn’t it fun how recipes change?

Why This Old Salad Still Matters

This salad is more than just food. It is about mixing different things together. The crisp apple and the soft raisin are so different. But they become best friends in the bowl.

That is a good lesson for life, I think. Different can be delicious. It teaches us to try new combinations. What is a surprising food combo that you love? Tell me about it.

Let’s Talk Flavors and Crunch

You will love the sounds this salad makes. The crunch of the apple and celery is so happy. Then you get a sweet, quiet pop from a grape.

The dressing is creamy with a little tang. The pepper gives it a tiny kick. Doesn’t that smell amazing? It is sweet, sour, and crunchy all at once. Fun fact: The original recipe did not have any nuts at all!

How to Make Your Own Bowl

First, chop your apples. Toss them with a little lemon juice right away. This keeps them from turning brown. It is like giving them a little coat of armor.

Then, just mix everything else in. Be gentle when you stir in the dressing. You want to coat everything, not smash it. Do you like a lot of dressing or just a little? I always make extra.

Make It Your Very Own

This is your kitchen, so you are the boss. Do not like walnuts? Try toasted pecans instead. Not a fan of raisins? Dried cranberries are a wonderful swap.

You can even use half mayonnaise and half Greek yogurt. It makes the dressing a bit lighter. Which variation do you think you would try first? I would love to know.

The Secret Ingredient is Rest

After you make the salad, let it sit in the fridge. This is the most important step. The flavors get to know each other. They become a proper family.

This matters because good things take a little time. Rushing rarely makes things better. Serve it cold on a crisp lettuce leaf. It just feels special that way.

Ingredients:

Ingredient	Amount	Notes
Red Apple	1	Honey crisp, gala or red delicious, unpeeled and chopped
Green Apple	1	Golden delicious, unpeeled and chopped
Celery	1 rib	Sliced
Red Seedless Grapes	1 cup	Halved
Golden Raisins	1/4 cup
Walnut Halves	1/3 cup
Mayonnaise	1/3 cup	Or half Greek yogurt
Granulated Sugar	1 teaspoon
Red Wine Vinegar	1 teaspoon
Black Pepper	to taste	Freshly ground
Boston Bib or Romaine Lettuce		For serving

My Classic Waldorf Salad Story

I first tried Waldorf Salad at my Aunt Louise’s house. I was just a girl. She served it on these big, green lettuce leaves. It felt so fancy. I remember thinking, “Apples in a salad? What a wonderful idea!” I’ve been making my own version ever since. It always reminds me of her. Doesn’t that smell amazing?

This recipe is perfect for a quick lunch. It’s also great for a family gathering. The crunch from the apples and walnuts is so satisfying. The sweet grapes and raisins make it a treat. Let’s get our bowls ready. I’ll walk you through it.

Ingredients

• 2 red apples
• 1 green apple
• 1 tablespoon lemon juice
• 1 celery rib
• 1 cup red grapes
• 1/2 cup golden raisins
• 1/2 cup walnut halves
• 4 large lettuce leaves

For the Dressing

• 1/2 cup mayonnaise
• 1 tablespoon sugar
• 1 teaspoon red wine vinegar
• A pinch of black pepper

Instructions

Step 1: Grab your big bowl. Chop your red and green apples into little bite-sized pieces. Put them right in the bowl. Squeeze a little lemon juice over them right away. This keeps them from turning brown. I learned that the hard way with a sad, brown salad once!

Step 2: Now, slice up your celery rib. Add it to the apples. Then, wash your grapes and cut them in half. Toss those in, too. Don’t forget the golden raisins and walnut halves. Give everything a gentle mix with a big spoon. I love all the different colors in the bowl.

Step 3: Let’s make the dressing. Get a smaller bowl. Put the mayonnaise, sugar, red wine vinegar, and a sprinkle of pepper inside. Stir it all together until it’s smooth. Now, taste it with a clean spoon. Do you like it? You can add a tiny bit more mayo or vinegar. (A hard-learned tip: Go easy on the dressing at first. You can always add more later!)

Step 4: Pour some of your dressing over the apple mixture. Start with half. Gently toss it all together. See if it’s coated enough for you. Add more if you like. Then, cover the bowl and put it in the fridge. It needs to get nice and cold. This salad is always best served cold.

When you’re ready, place a big lettuce leaf on each plate. Spoon the cold salad on top. It looks so pretty. What’s your favorite crunchy thing to add to a salad? Share below!

Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings
Category: Salad, Lunch

Three Fun Twists to Try

Once you know the classic, you can play with it. I do this all the time. It keeps things interesting in the kitchen. Here are a few of my favorite changes. I still laugh at how my grandson loves the chicken version.

The Lunch Box Swap: Use plain yogurt instead of mayo. Add a handful of dried cranberries. It tastes a bit lighter and tangy.

The Cozy Chicken Salad: Stir in some chopped, cooked chicken. It makes the salad a full meal. Perfect for a summer dinner on the porch.

The Autumn Harvest: Swap the grapes for pomegranate seeds. Use pecans instead of walnuts. It feels like a fall festival in a bowl.

Which one would you try first? Comment below!

Serving Your Salad with Style

Presentation is part of the fun. That big lettuce leaf isn’t just for looks. It makes your plate feel special. You can also serve small scoops in little cups for a party. I like to add a sprinkle of extra walnuts on top for crunch.

For a drink, a tall glass of iced tea with lemon is my go-to. It’s so refreshing. If you’re having a grown-up dinner, a crisp glass of Chardonnay pairs beautifully. It just does. Which would you choose tonight?

Keeping Your Waldorf Salad Fresh and Crisp

This salad is best eaten the day you make it. The apples love to stay crisp. Just cover the bowl with plastic wrap and pop it in the fridge.

You can keep the salad for one more day. The apples might soften a little bit. I remember my first picnic with this salad. I made it the night before and it was still wonderful.

I do not recommend freezing this salad. The fresh fruits and vegetables will get very mushy. They lose their happy crunch.

Making a big batch saves time for busy days. It means a good lunch is ready for you. This little act of care makes your whole day smoother. Have you ever tried storing it this way? Share below!

Simple Fixes for a Perfect Salad Every Time

Problem one is brown, sad-looking apples. The fix is easy. Just toss them in lemon juice right after chopping.

This keeps them white and pretty. I once forgot the lemon juice. My apples turned a dull color before my guests arrived.

Problem two is a dressing that is too runny. If yours is thin, add a bit more mayonnaise. This will make it nice and creamy.

Getting the texture right makes the salad more enjoyable. Problem three is a salad that is not sweet enough. Just add a tiny bit more sugar to the dressing.

Tasting as you go builds your cooking confidence. You learn what your family likes best. Which of these problems have you run into before?

Your Waldorf Salad Questions Answered

Q: Is this salad gluten-free?
A: Yes, it is naturally gluten-free. Just check your mayonnaise label to be sure.

Q: Can I make it ahead?
A: You can mix the dressing and chop the fruit. Keep them separate until you are ready to serve.

Q: What can I swap?
A: Use yogurt instead of mayonnaise. Try pecans instead of walnuts. Use dried cranberries for raisins.

Q: Can I make a bigger batch?
A: Of course. Just double all the ingredients. Use a very large bowl for mixing.

Q: Any other tips?
A: For a special treat, toast the walnuts first. It makes them taste richer and warmer. Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love making this classic salad. It holds so many happy memories for me. I think of sunny days and family lunches.

Fun fact: The original Waldorf Salad was created at the Waldorf Hotel in New York City in 1893. It only had apples, celery, and mayonnaise.

Now it is your turn to create memories. I would be so delighted to see your creation. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.