This “old-fashioned” salad (my recipe card for it is circa 1979) has seemingly fallen out of favor, and I don’t know why. It’s yummy and unique, and fairly simple to throw together. It will be perfect alongside your next grilled chicken dinner.
- 3 apples (your favorite variety), peeled, trimmed, and cubed into bite-sizes
- 3 stalks celery, diced
- 1/2 c. pecans, coarsely chopped
- 2 tsp. lemon juice
- 1/2 c. mayonnaise
- 2 tsp. sugar dash of salt
- Place apples, celery and pecans into medium serving bowl.
- Sprinkle lemon juice over and stir.
- Add mayonnaise and sugar and stir well.
- Sprinkle with salt and stir.
- Cover and refrigerate at least 1 hour before serving.
Makes 4-6 servings.
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Wow, this takes me back to childhood! Try adding raisins, a splash of cider vinegar and a little fresh ground pepper. Also walnuts sub in for pecans nicely.
Thanks for the memory!
In the restaurant world, we pre blended the “dressing” using mayo, sugar and balanced the flavor with red wine vinegar. Walnuts instead of pecans. Also sliced graped balanced the flavor of the apples nicely. either raisins or craisins work well. Lemon juice is too potent for this salad.
I can always remember my Mother making this on special occasions. It’s still one of my favorites.
An al dente rotini pasta added in makes the salad really filling.
I think we used to add grated carrots. Waldorf salad is a delicious way to get some raw vegetables and fruit. Thanks for the trip down memory lane!
Sometimes I make a Waldorf Cole slaw when cabbage is plentiful. Red apples are especially pretty in it.