Waldorf Salad

JUMP TO RECIPE
Course Salad, Side Dish
Cuisine American
Keywords Gluten Free, Thanksgiving, Vegetarian
Difficulty Easy
Servings 6 people
Prep Time 30 minutes
Total Time 30 minutes
Waldorf salad usually has mayonnaise in it, making it heavy and thick, and if you ask me, somewhat unappetizing. This Waldorf salad is purely apples, walnuts, cranberries, and onion with a touch of lemon. We traditionally serve this on Thanksgiving and because it's so light and fresh, it helps balance out the rich and heavy food during a Thanksgiving meal. It also makes good leftovers for the next day.
Servings: 6 people
Calories: 272kcal

Ingredients

  • 1/2 cup walnuts
  • 2 large fuji apples
  • 2 large Granny Smith apples
  • 2 Tbsp fresh lemon juice
  • 1 cup celery diced
  • 2 green onions thinly sliced
  • 1/2 cup dried cranberries
  • 1/3 cup walnut oil
  • 3 Tbsp sherry vinegar or white balsamic vinegar

Instructions

  • Toast the walnuts in a dry skillet, tossing them regularly to ensure they cook evenly. Be sure not to burn them! Place them on a cutting board to cool then chop coarsely.
  • Core the apples, and cut the apple slices into 1/2-inch pieces.
  • In a large bowl, toss the apple pieces with the lemon juice. Add the celery, green onions, cranberries, and toasted walnuts. Drizzle with the walnut oil and vinegar. Toss to mix well.
  • Serve at once, or cover and refrigerate until ready to serve.

Nutrition

Calories: 272kcal | Carbohydrates: 28g | Protein: 2g | Fat: 19g | Saturated Fat: 2g | Sodium: 16mg | Potassium: 228mg | Fiber: 5g | Sugar: 20g | Vitamin A: 181IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!