Waldorf Salad with Dried Cranberries

By Master Chef on November 25th, 2019 · In Dinner, Fruits, Herbs and Spices, Luncheon, Meals, Regional and Ethnic, Salads, Sandwiches, Side Dishes, Techniques, Vegetables

Crunchy, sweet, fulfilling and so delicious, Waldorf Salad with Dried Cranberries is perfect served as a main course, side or in pita sandwiches. Cranberries add a unique and special flavor to this delightful recipe.

Waldorf Salad with Dried Cranberries

Prep time

25 mins

Cook time

8 mins

Total time

33 mins

Author: Abby Mandel

Recipe type: Salads

Cuisine: American

Serves: 16 servings

Ingredients

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

Instructions

Combine apples, celery and cranberries in 2-quart bowl.
Combine vinegar, honey and oil in small dish. Add to apple mixture. Sprinkle with salt. Toss until well mixed.
Refrigerate, covered airtight, at least 3 hours or overnight.
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.)
To serve, let apple-cranberry mixture stand 30 minutes at room temperature; toss in walnuts and adjust seasonings.

Notes

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)

Nutrition Information

Serving size: each of 16 Calories: 81 Fat: 4 g Carbohydrates: 11 g Sodium: 77 mg Fiber: 0.66 g Protein: 1 g Cholesterol: 0 mg

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