Honeycrisp apples and a few extra ingredients add pizazz to the original hotel Waldorf’s signature dish. Its the result of my ongoing search for new ways to enjoy our delicious organic apples. As a kid, I wasn’t a big fan of the Waldorf salad. Back then, the apple of choice was the Red Delicious. So may I just say, Honeycrisps make a big difference! Add some oven-roasted walnuts, diced dates, and mini marshmallows. It’s so divine that it also works as a dessert! Oh, and do add some celery just to stay with tradition.

I like to make a big enough salad that there are leftovers the next day for lunch. I recommend at least three large Honeycrisps for this salad or five small to medium-sized.

I quarter the apples, carve out the core with a paring knife and slice each quarter in half lengthwise. Leave the skin on because hopefully, these are organic Honeycrisp apples, so the skin is safe and packed with nutrients.

Slice the sections of apples into small chunks and place in a large salad bowl.

Toss with lemon juice to lightly coat apples and keep them from turning brown.

Wash and prepare a few stalks of organic celery. The original Waldorf recipe consisted only of red-skinned apples, celery, and mayonnaise!

Slice the celery into thin slices.

Measure your slices and add to bowl of apples.

Coarsely chop walnuts. Be sure to toast the walnuts in advance. Toasting walnuts elevates the entire walnut experience by bringing out their flavor and reducing bitterness. The extra crispness of the nuts also enhances their texture.

If you didn’t eat all the walnuts you chopped, measure out a good amount and add to the bowl of deliciousness.

My dates of choice are the organic dried Deglet Noors that are pitted and sun-dried. I get mine at Costco in the 2.5 LB bag.

Coarsely chop the dates into small pieces. They add a delicate sweet caramel flavor to the salad.

The marshmallows add festiveness to the salad by way of a confection. The light, fluffy marshmallows soak up the juice and flavor of the ingredients, adding some vanilla flavor to the mix. I recommend! Now the salad can also be a dessert!

I don’t like too much dressing on my salads. I try to keep it light, so the ingredients don’t get soggy. In a separate bowl, add the mayonnaise to create the dressing.

Whisk in some sugar.

Add some fresh ground pepper and salt.

Whisk together the mayonnaise, sugar, fresh ground pepper and salt.

Stir the apple mixture blending all ingredients well. Then add the mayonnaise dressing and toss. Enjoy!

Honeycrisp Waldorf Salad

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• Author: Angell Clark
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x

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Description

A festive apple salad accented with nutty caramel flavors to brighten any meal or save for dessert.

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Ingredients

Scale 1x2x3x

Apple Mixture

3 – 5 Honeycrisp apples (3 large or 5 small to medium size apples)

1 tablespoon lemon juice

1 3/4 cups sliced celery

3/4 cup toasted walnuts

3/4 cup chopped dates

3/4 cup mini marshmallows

Dressing

3/4 cup mayonnaise

1 tablespoon sugar

1/4 teaspoon freshly ground pepper

1/4 teaspoon freshly ground sea salt

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Instructions

1. Leave the skin on and quarter the apples. Remove the parts of the core and halve each of the quarters lengthwise. Chop each section into bite size pieces. Add to bowl and toss with lemon juice.
2. Add to apple mixture celery, walnuts, dates, and marshmallows. Cover and refrigerate.
3. Whisk the mayonnaise, sugar, pepper and salt until smooth. Cover and refrigerate.
4. When ready to serve add mayonnaise dressing to apple mixture, toss and serve.

Notes

Serve on a bed of lettuce to keep in the tradition of the original Waldorf salad.

• Category: Salad
• Cuisine: American

Keywords: Honeycrisp apples, apple salad, Waldorf salad, dessert salad