Best 3 Layered Waldorf Salad Recipes

Indulge in the classic combination of sweet and savory with our layered Waldorf salad, a delightful dish perfect for any occasion. This iconic salad is a harmonious blend of crisp apples, crunchy celery, juicy grapes, and toasted walnuts, enveloped in a creamy and tangy mayonnaise dressing. With three variations to choose from, there's a Waldorf salad for every palate. The classic Waldorf salad recipe stays true to the traditional ingredients, while the Waldorf salad with chicken adds a lean protein for a more substantial meal. For a lighter option, the Waldorf salad with yogurt dressing offers a refreshing and tangy twist. Each recipe is meticulously crafted to ensure the perfect balance of flavors and textures, creating a salad that is both elegant and satisfying.

Here are our top 3 tried and tested recipes!

CLASSIC WALDORF SALAD

Classic Waldorf Salad image

Crunchy with crisp apples, celery and toasted nuts, this easy Waldorf salad is a classic recipe perfect for a crowd any time of year.

Provided by Heidi

Categories Salad

Time 10m

Number Of Ingredients 9

Ingredients

2 cups diced tart apples (, or 2 apples)
1 tablespoon sugar
2 teaspoons lemon juice
1 cup diced celery
1 cup grapes (, halved)
1/2 cup toasted walnuts or pecans (, roughly chopped)
1/2 cup whipping cream (, whipped)
1/4 cup mayonnaise
1/2 teaspoon kosher salt

Steps:

Add the diced apples to a large mixing bowl and sprinkle with the sugar and lemon juice. Toss to coat. Add the celery, grapes, and nuts.
In another bowl, whip the whipping cream until peaks form, then gently fold in the mayonnaise. Fold into the apple mixture and season with the kosher salt. Taste and adjust the seasoning to your liking. Chill for 1 hour or overnight. Serve by itself or on a lettuce leaf.

Nutrition Facts : Calories 245 kcal, Carbohydrate 15 g, Protein 2 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 275 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

THE ORIGINAL WALDORF SALAD

The Original Waldorf Salad image

"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.

Provided by The New York Times

Categories dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 1 serving (as a main course)

Number Of Ingredients 5

Ingredients

1 medium ripe apple
1 stalk celery, chopped
1/4 cup mayonnaise
Salt and pepper
2 cups lettuce, torn into bite-size pieces

Steps:

Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams

WALDORF SALAD

Waldorf Salad image

I grew up blocks away from the Waldorf Astoria hotel in New York City. I remember walking by the heralded building as a kid and wondering if all the guests inside were eating nothing but Waldorf salad. I imagined the hotel must have needed a lot of grapes, walnuts and mayonnaise! When I first made the salad as a young chef in Larry Forgione's kitchen decades later, I marveled at how good this salad can be when it's treated with care. A small cheffy note: The confectioners' sugar on the grapes brings out more of their vibrant color when you roast them, making for a tasty, delicate balancing act between them and the lettuce on one side and the roasted chicken, crunchy walnuts and mayonnaise-style dressing on the other. I like to mix this salad together at the very last minute so the flavors are all still independently delicious and therefore even better when eaten all together.

Provided by Alex Guarnaschelli

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 cup walnut pieces
1 1/2 cups seedless red grapes
1 tablespoon confectioners' sugar
6 tablespoons extra-virgin olive oil
Grated zest and juice of 1 large lemon
3 tablespoons white wine vinegar, plus extra if needed
1 tablespoon Dijon mustard
1 tablespoon granulated sugar
Kosher salt and freshly ground black pepper
2 medium heads Boston lettuce, leaves separated
1 large Granny Smith apple, cored, halved and thinly sliced
4 or 5 small inner celery stalks with leaves (use the very tender yellowish stalks), cut crosswise into 1/2-inch-thick pieces
One 3 1/2-pound fully cooked whole chicken, meat torn into bite-size pieces (about 4 cups)

Steps:

Preheat the oven to 350 degrees F.
Toast the walnuts: Place the walnuts on a rimmed quarter sheet pan and toast them in the oven until they are fragrant and browned, 5 to 8 minutes. Set aside to cool.
Roast the grapes: In a medium bowl, toss the grapes with the confectioners' sugar and 1 tablespoon of the olive oil. Arrange the grapes in a single layer on a rimmed sheet pan and bake until their skins start to wrinkle, 12 to 15 minutes. Remove the grapes from the oven and set them aside to cool.
Make the dressing: To a blender, add the lemon zest and juice, vinegar, mustard and granulated sugar. Blend until smooth and, with the blender running, slowly and steadily add the remaining 5 tablespoons olive oil. Taste for seasoning, adding more vinegar or salt if needed. If the flavor is too strong or the dressing is too thick (or separates a little), blend in a splash of cool water.
Assemble the salad: Arrange the lettuce leaves on a serving platter. Toss the apples and celery ribs with a some of the dressing in a large bowl; set aside. Scatter the chicken over the lettuce, followed by the toasted walnuts, and drizzle with some of the dressing. Scatter the roasted grapes and dressed apples and celery over the top. Drizzle with more dressing and scatter the inner celery leaves over the top.

Tips:

Use fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
Don't overcook the vegetables. They should be crisp-tender, not mushy.
Use a sharp knife to julienne the vegetables. This will help them retain their shape and texture.
Use a light hand when dressing the salad. You don't want to overwhelm the flavors of the vegetables.
Serve the salad immediately. It's best when it's fresh.

Conclusion:

Layered Waldorf salad is a classic dish that is perfect for any occasion. It's easy to make, delicious, and always a crowd-pleaser. With its combination of sweet, crunchy, and creamy textures, this salad is sure to be a hit. So next time you're looking for a refreshing and satisfying dish, give layered Waldorf salad a try. You won't be disappointed!