Waldorf Salad
Our updated version of a classic 1960s Waldorf Salad includes dried cranberries and freshly grated orange zest for added flavor, toasted pecans and a lightened version of the original mayo dressing.
Waldorf Salad
This is a modernized version of a traditional Waldorf Salad recipe flavored with fresh orange zest, dried cranberries and toasted pecans.
Ingredients
- 4 medium, 1-1/4 to 1-1/2 lbs. Granny Smith apples, cored and cut into bite-sized cubes
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup mayonnaise
- 1/4 cup plain yogurt
- Zest of 1 orange, 2 to 3 teaspoons
- 1 cup red seedless grapes, halved lengthwise
- 1 cup celery, 3 to 4 stalks, sliced
- 1 cup toasted pecan halves
- 1/2 cup dried cranberries
- Salt and freshly ground black pepper
- Green leaf or romaine lettuce
Instructions
- Whisk the lemon juice, mayonnaise, yogurt and orange zest together in a large mixing bowl. Add the apples and quickly toss to coat to prevent browning.
- Add the grapes, celery, pecan halves and dried cranberries. Season with a pinch of salt and a little black pepper, then toss to combine.
- To serve, line a bowl with lettuce leaves and spoon in the salad.
Calories: 226kcal, Carbohydrates: 13g, Protein: 2g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 7mg, Sodium: 103mg, Fiber: 2g, Sugar: 9g, Calcium: 27mg, Iron: 1mg
Have you made this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!
I’m so glad you’ve stopped by. Whether you want to make a quick weeknight meal or special holiday dinner, we’ve got hundreds of wholesome, flavorful recipes for you to try. 
