Ingredients with Measurements:
- 2 cups chopped apples
- 1 cup chopped celery
- 1 cup dried cranberries
- 1 cup chopped pecans
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 2 tablespoons honey
- 2 tablespoons lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Mixing spoon
- Knife and cutting board
Step-by-step instructions:
1. In a large mixing bowl, combine chopped apples, celery, dried cranberries, and chopped pecans.
2. In a separate bowl, whisk together mayonnaise, Greek yogurt, honey, lemon juice, salt, and pepper.
3. Pour the dressing over the apple mixture and stir until everything is evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Refrigeration time: 30 minutes
Total time: 45 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 25g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 150mg
Carbohydrates: 32g
Fiber: 5g
Sugar: 24g
Protein: 4g
Substitutions for ingredients:
- You can substitute the pecans with walnuts or almonds.
- Instead of dried cranberries, you can use raisins or chopped dates.
- If you don't have Greek yogurt, you can use sour cream or regular yogurt.
- You can use any type of apple, but Granny Smith or Honeycrisp work best.
Variations:
- Add chopped chicken or turkey for a more filling meal.
- Use a mix of different types of apples for added flavor.
- Add crumbled blue cheese or feta cheese for a tangy twist.
- Use maple syrup instead of honey for a different flavor profile.
Tips and tricks:
- To prevent the apples from turning brown, toss them in lemon juice before adding them to the salad.
- Toast the pecans in a dry skillet over medium heat for a few minutes to enhance their flavor.
- If you prefer a sweeter salad, add more honey to the dressing.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra chopped pecans and dried cranberries.
Garnishes:
Extra chopped pecans and dried cranberries.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Serve with a side of crusty bread or crackers.
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too sweet, add more lemon juice or salt to balance the flavors.
Food safety advice:
- Make sure to wash your hands and all produce before preparing the salad.
- Keep the salad refrigerated until ready to serve.
- Discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
The Waldorf Salad was first created in the late 1800s at the Waldorf Astoria Hotel in New York City. It was originally made with only apples, celery, and mayonnaise, but over time, other ingredients such as nuts and dried fruit were added.
Flavor profiles:
This salad is sweet, tangy, and nutty all at once.
Serving suggestions:
Serve as a side dish or a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: American