Waldorf Salad Recipe

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Retro Recipes from the '50s and '60sA popular entertaining dish, the Waldorf Salad was first created in the late nineteenth century by the maître d’ of New York’s famed Waldorf Hotel. I always make sure to grab a helping when I see it on the buffet line at a luncheon.

  • Yield: 4 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 1 Hour


  • 2 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • ½ cup pecans
  • 2 red apples, cored and cut into chunks
  • 2 celery stalks, thinly sliced
  • 1 cup red seedless grapes, cut in half
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • Large lettuce leaves, for serving
How to Make It
  1. To make the candied pecans, melt the butter and brown sugar over medium heat. Once melted, add the pecans. Stir for 1 to 2 minutes, until coated. Transfer the pecans to a parchment paper–lined baking sheet to cool. Use a fork to separate the pecans.
  2. In a medium bowl, combine the apples, celery, grapes, and candied pecans.
  3. Fold in the mayonnaise and sour cream. Chill for 1 hour.
  4. Line a platter or bowl with the lettuce leaves and top with the salad mixture.

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