The Sunday Recipe: Simple Waldorf Salad

Simple Waldorf Salad

This is a basic recipe based on the old Betty Crocker one. I remember having Waldorf salad as a side dish on special occasions as a kid. It was one of my favorites. It has probably gone out of fashion but I think it’s time to revive it in my house. The Betty Crocker recipe calls for serving it on lettuce, but I like to just use it as a fruit side dish or snack.

The basis for this dish is simply apples, celery, and pecans with a dressing of prepared mayo, lemon, and milk. I was going to use Granny Smith apples because we used tart Northern Spy apples when I was growing up, but it called for red apples and I happened to have some Snapdragon on hand so I used that. I almost added two chopped Granny Smith because I tend to like things lightly dressed and this made a lot of dressing, but I just went with it for this time.

I toast my pecans for things like this in the toaster oven. I use the lightest setting and make sure the pecans are whole and ridges up. You can also toast them in a hot pan on the stove for just a few minutes, moving them around with a spoon to keep them from burning. Or, you could just use them as is.

Ingredients

  • ½ cup mayonnaise (I prefer Hellman’s vegan mayonnaise or Just Mayo, which are both egg free.)
  • 1 tablespoon almond milk (or whatever milk you prefer.)
  • 1 tablespoon lemon juice
  • 1/3 cup pecan halves (I measured 1 ½ ounces or 44 grams, then toasted them.)
  • 2 stalks of celery, cleaned and diced
  • 2 red apples

Directions

  1. Toast your pecans however you like then set aside to cool.
  2. Mix together the mayonnaise, milk, and lemon juice in a small dish.
  3. Dice the celery and place in a medium bowl.
  4. Break or chop the pecan halves. I like to have fairly large chunks so I usually break or chop a pecan down the middle then each half into 3 pieces. Dump in with the celery.
  5. Stir in the dressing.
  6. Core, and dice apples. I like to cut the apple in half down the middle, notch each end to take out a little triangle and then use the tip of my knife to take the very center, where the seeds are, out. Lay the cut side down on the cutting board and cut from top to bottom down the center. Then cut each of those quarters you created in half lengthwise. Now you can slice across all four sections, making nice quarter inch bite size pieces. Mix the apple into the dressing as you finish each half apple, to prevent browning.
  7. Refrigerate until ready to use.

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