#WaldorfSalad #FreshSalad #saladrecipe
🥗 Fresh & Crunchy Waldorf Salad 🍎🍇🌰
Chopped apples, grapes, celery & toasted walnuts tossed in a creamy mayo and crème fraîche dressing — light, crunchy, and full of flavour!
Ingredients
For the dressing:
⅓ cup (75 g / 3 oz) mayonnaise
3 tbsp (45 g / 1½ oz) full-fat crème fraîche or Greek yoghurt
½ tsp Dijon mustard (optional)
Salt and freshly ground black pepper, to taste
For the salad:
2 cups (300 g / 11 oz) apples (e.g. Pink Lady, Granny Smith), chopped
2 tsp lemon juice
1 cup (100 g / 3½ oz) celery, thinly sliced
1 cup (150 g / 5 oz) seedless red and/or black grapes, halved
½ cup (50 g / 2 oz) walnuts, toasted and roughly chopped
Method
Make the dressing:
In a bowl, whisk together the mayonnaise, crème fraîche (or yoghurt), Dijon mustard (if using), salt, and black pepper. Set aside.
Prepare the apples:
Chop the apples into bite-sized pieces. Place them in a large bowl and pour over the lemon juice. Toss to coat — this helps prevent browning.
Assemble the salad:
Add the sliced celery, halved grapes, and chopped toasted walnuts to the apples. Pour over the dressing and mix gently until everything is evenly coated.
Chill before serving:
Cover and refrigerate for at least 30 minutes to let the flavours develop.
Storage
Store in an airtight container in the fridge.
Best enjoyed within 1–2 days for freshness and texture.
Stir before serving as the dressing may settle.
Hi everyone, welcome back to Scrum. I’m continuing with my salad recipes today. I’m making a Waldorf salad. This is a beautiful crunchy salad. A Waldorf salad got its name from the Waldorf Hotel in New York. Um, a chef made it for a charity bowl in the 1890s, so it’s quite an old salad. It’s changed a little bit. Nuts have been added to it since then. So, the traditional one just had apples, celery, and mayonnaise. This is a beautiful recipe, so please do give it a go. I’m going to start with the dressing first. So, in here I’ve got some mayonnaise, full fat mayonnaise, 75 g. And into here, I’m going to add in some creme fresh. You can use Greek yogurt, either. It’s full fat, too. And I’ve got three tablespoons there. I’m adding for flavor, this is optional, a half a teaspoon of Dijon mustard. A little bit of salt and pepper. And we’re going to mix this together. [Applause] Great. Set this to one side. And grab a large bowl. Starting with my apples. I’m using 300 g of um pink ladies. You can use a mix of green and red apples if you want. So, a nice sweet one and a tarty one like Granny Smith’s would be nice, too. So cut them into chunks. And just to stop them from going brown, I poured over two teaspoon of lemon juice just to keep them nice and white. So add them in there. I’ve got some celery and I’ve chopped it, sliced it nice and thin. 100 g of celery and 150 g of red grapes. I’ve cut them in half. They’re seedless one. You could use half red, half green as well. And now for my walnuts. You can use peacans either. And I’ve toasted these slightly. By toasting them, it brings out the flavor a bit more. So get them all in there. Just going to mix all these together. And I’m going to get my dressing in now. Get it all in there. We’re going to fold everything in. There you have it, everyone. A lovely crunchy Waldorf salad. Cover with some cling wrap and place it in the fridge for at least an hour before you have it. It really does make a difference chilling it to the flavors and everything. Try it out. As I said, if you’ve never had Waldorf salad before, why not just give it a go just once and you might be pleasantly surprised and it might become one of your favorite salad dishes. Thanks so much for watching. Hope you enjoyed the video. Drop me a comment down below if you try out the Waldorf salad and let me know what you think. Happy baking everyone. See you all soon and enjoy. Bye-bye.
Dining and Cooking