Waldorf Salad with Dried Cranberries
Cuisine: American
Author: Abby Mandel
Prep time: 25 mins
Cook time: 8 mins
Total time: 33 mins
  • 2 large Granny Smith apples; cored, and cut into 1/2-inch dice
  • 1/2 Cup diced celery
  • 3/4 Cup dried cranberries
  • 2 Tablespoons cider vinegar
  • 2 Tablespoons honey
  • 2 Tablespoons oil
  • 1/2 teaspoon coarse salt
  • 1/2 Cup coarsely-chopped walnuts
  1. Combine apples, celery and cranberries in 2-quart bowl.
  2. Combine vinegar, honey and oil in small dish. Add to apple mixture. Sprinkle with salt. Toss until well mixed.
  3. Refrigerate, covered airtight, at least 3 hours or overnight.
  4. Spread walnuts in single layer on baking sheet and toast at 350 degrees F until fragrant, about 8 minutes. (Do not let brown or they will become bitter.)
  5. To serve, let apple-cranberry mixture stand 30 minutes at room temperature; toss in walnuts and adjust seasonings.
Calories: 81 Fat: 4 g Fiber: 0.66 g Protein: 1 g Cholesterol: 0 mg
This recipe yields 12 to 16 condiment servings, 8 side dish servings and six main course salads or pita sandwiches.

Recipe from Abby Mandel, author of "Celebrating the Midwestern Table" (Doubleday & Co., 1996)
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/waldorf-salad-with-dried-cranberries/1972/