Waldorf Salad
Classic Waldorf salad combines crisp green apples, seedless grapes, celery, and walnuts in a tangy lemon dressing served in lettuce cups. The combination of sweet fruit, crunchy nuts, and creamy dressing creates refreshing contrast. Perfect for holiday dinners, potlucks, light lunches, or when you want a classic vintage salad that’s been popular since 1893. Ready in 15 minutes with no cooking, it feeds 4 people and costs under $10 using simple ingredients.
Can you call a salad a salad if it doesn’t have lettuce in it? I think you can. Most of the time, when I have a salad, I like to load mine up with more toppings than lettuce. Tons of olives, tomatoes, cheese, etc. And sometimes, even fruit.
A Waldorf salad is one of those salads without lettuce. It’s a classic recipe of chopped green apples, red grapes, celery, and toasted walnuts with a simple lemon mayo dressing. The whole thing takes 15 minutes to make and tastes like no other salad you have had before.
The original recipe from the Waldorf hotel in New York only had apples, celery, and mayo. Grapes and walnuts got added later and became the standard version everyone makes now. It’s a little on the sweet side and reminds me of ambrosia, but without the colorful marshmallows.
Serve it by itself, in lettuce cups (and then you can call it a salad), or add some grilled chicken or shrimp to it and make it a full meal!
More Vintage Salads
- 24 Hour Salad – Make-ahead with peas, cheddar, bacon
- Southern Pear Salad – Retro with pears, cheese, mayo
- Broccoli Grape Salad – Sweet-savory with bacon, sunflower seeds
- Celery Slaw – Crisp celery with radishes, tangy dressing
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Apples – I use the green Granny Smith apples. They are tart and hold up the best. The red ones tend to soften quicker and are sweet. You can also use Honeycrisp, Fuji, or Gala apples if you prefer.
- Grapes – Seedless, red grapes balance out the apples best and provide some color. You can also use white ones as well. Cut them in half for easier eating.
- Celery – Peel the outer strings before chopping so it’s not tough.
- Walnuts – Toast them first for a deeper nut flavor. Pecans, almonds, or cashews substitute if you don’t have, or like, walnuts.
- Mayonnaise – Use your favorite brand (I prefer Duke’s!). Sour cream or plain Greek yogurt are great substitutes too.
- Lemon juice – Use fresh if you can. It cuts through the richness of the mayo and keeps the apples from browning. Bottled is good too but it’s al ittle too acidic for me.
- Lettuce – The salad doesn’t typically include lettuce but I like to serve the salad in Bibb lettuce cups. You can also serve it over a bed of mixed greens or your favorite lettuce mix.
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How To Make Waldorf Salad
- Cut apples, celery, and grapes into bite-sized pieces and roughly chop the walnuts. Add chopped apples, celery, grapes, and walnuts to a large bowl.
- In a separate bowl, mix mayo, lemon juice, and salt until smooth. Pour the dressing over the apple mixture and toss until everything is evenly coated. Scoop into lettuce cups and serve chilled.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Make-Ahead
Refrigerator: Store in an airtight container for up to 3 days. The fresh fruit holds up really well but the dressing may get a little watery. Be sure to give it a quick stir before eating. You might also need to add a teaspoon of mayo to return it to it’s original consistency.
Make-Ahead: This salad is perfect for making 1-2 days ahead. The combination of flavors really comes together after sitting in the fridge overnight.
Not Freezer-Friendly: I do not recommend freezing it. The fresh fruit really breaks down when you freeze and that it. It’s easy enough to make ahead of time if you want to prep early for a party.
Variations
- Dried Fruit: Toss in dried cranberries, raisins, or dried cherries for tart-sweet chewy texture.
- Add Marshmallows: Add mini marshmallows for sweeter, more kid-friendly version.
- Red Onion: Add finely diced red onion for extra flavor and color.
- Blue Cheese: Crumble blue cheese on top. This is unique but the flavors go great with apples and nuts.
- Make It a Meal: Top with grilled chicken breast or shrimp for a main dish salad.
- Different Nuts: Use toasted pecans, sliced almonds, or candied walnuts instead of plain walnuts.
- Greek Yogurt Dressing: Replace mayo with Greek yogurt for tangier, higher protein dressing.
- Sweeter Version: Sprinkle the apples with a little sugar or add a teaspoon of sugar to the dressing to lighten it up.
Frequently Asked Questions
It was invented in 1893 at the Waldorf Hotel, by chef Oscar Tschirky, in New York for a charity ball during the hotel’s grand opening. The original recipe only had apples, celery, and mayo. Grapes and walnuts were added later on.
Yes! Make it 1-2 days ahead and refrigerate. The flavors actually get better when it sits overnight. Wait to add walnuts until right before serving if you want them extra crunchy.
Granny Smith apples are the traditional choice because of their tart flavor which balances out the sweet grapes and creamy dressing. Honeycrisp, Fuji, or Gala work if you prefer sweeter apples.
The lemon juice in the dressing keeps the apples from browning. Make sure all apple pieces are fully coated. You can also toss chopped apples with lemon juice before adding other ingredients.
The classic dressing is mayo, lemon juice, and a little salt, but you can use sour cream or Greek yogurt for a tangier flavor. Some people add a little sugar or honey to sweeten it up.
I always do. Toasting them brings out their full flavor and makes them crunchier. It’s worth the extra 5 minutes but raw walnuts work fine too.
I do not recommend this at all. The apples, grapes, and celery turn mushy and the dressing becomes watery when thawed. This salad is best made fresh or eaten within a day.
Recipe Tips & Tricks
- Peel the celery strings before chopping. This makes the celery easier to eat and less tough and stringy.
- Cut all ingredients into similar bite-sized pieces so it’s easy to eat.
- Cut grapes in half for easier eating. Whole grapes are hard to stab with a fork because they roll away.
- Toast walnuts before adding for more flavor and crunch. Add right before serving.
- Make sure all apple pieces get coated with dressing. The lemon juice stops them from browning.
- Let the salad sit for at least 30 minutes before serving.
- Serve over lettuce rather than mixing lettuce in. It keeps the lettuce crisp and makes a pretty presentation.
The traditional Waldorf salad recipe is a classic and has been around for so long for because it’s absolutely delicious!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Waldorf Salad Recipe
Ingredients
- ½ cup mayonnaise
- 1 cup walnuts toasted, chopped
- 1 cup celery chopped
- 2 medium Granny Smith apples diced
- 1 cup white seedless grapes halved
- ½ head iceberg lettuce leaves separated to make cups
- ½ teaspoon salt optional
- 1 tablespoon lemon juice juice of 1 lemon
Instructions
- Chop the apples, celery, and grapes into bite-size pieces and roughly chop the walnuts.
- Add all the ingredients of the salad, except lettuce leaves to a salad bowl.
- In a small bowl, combine the mayonnaise, lemon juice, and salt in a small bowl to make the Waldorf salad dressing.
- Pour the dressing over the apples, celery, grapes, and walnuts. Toss to coat. Chill until ready to serve.
- When ready to serve, place a few lettuce leaves on the bottom of the bowls.
- Divide the apple mixture evenly between the four bowls.
Notes
- Peel the celery strings before chopping. This makes the celery easier to eat and less tough and stringy.
- Cut all ingredients into similar bite-sized pieces so it’s easy to eat.
- Cut grapes in half for easier eating. Whole grapes are hard to stab with a fork because they roll away.
- Toast walnuts before adding for more flavor and crunch. Add right before serving.
- Make sure all apple pieces get coated with dressing. The lemon juice stops them from browning.
- Let the salad sit for at least 30 minutes before serving.
- Serve over lettuce rather than mixing lettuce in. It keeps the lettuce crisp and makes a pretty presentation.
Nutrition
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