Last weekend, I was having lunch with my sweet 83-year-old mother, and she mentioned that she had recently made a great Waldorf Salad. I’ve never made one – they seemed kind of boring, a throwback from the 1970’s (maybe earlier, but I wouldn’t know). But as the week wore on and the office Labor Day potluck drew near, I knew I had to try my hand at making this classic picnic staple.
Waldorf Salad (with a twist) – Serves 8-10
1/2 cup light mayonnaise
1 tablespoon agave nectar (you can also use honey)
1 tablespoon fresh lemon juice
1/8 teaspoon salt
4-5 small apples (or 3 larger ones) — cored, and chopped
1 cup thinly sliced celery
1/2 cup chopped walnuts, toasted
1/2 cup dried cranberries
In a medium bowl, whisk together the mayonnaise, agave nectar, lemon juice, and salt.Toast the walnuts over medium-low heat on the stovetop (about 10 min) Stir in the apples, celery, walnuts, and dried cranberries. Chill until ready to serve.
The traditional recipe calls for white sugar (not a fan) and raisins (not a fan) so I subbed in ingredients that were similar, that I like better. The combination of the sweet cranberries, crunchy apples, and nuts seems particularly satisfying on a warm, late Summer day.
What’s your favorite potluck salad?