Waldorf Salad With Homemade Honey Mustard Dressing

The waldorf salad is an American classic that has been around for over a century!

What started as a simple apple, celery and mayonnaise recipe in New York City has now morphed into a very popular chicken and fruit salad many have grown to love and and even make on their own at home.

I can’t take much credit for this recipe, as my husband quickly whipped it together as a dinner surprise last week. He literally wouldn’t let me step into the kitchen to help (I was on clean up duty afterwards), so I am relying on him to remember exactly what he did to share it with you!

Traditional waldorf salads include the addition of walnuts, but we decided to leave them out. Feel free to enjoy it nut-less, or add 1/2 cup of walnuts to the recipe. You can also choose to substitute plain Greek yogurt for the mayonnaise if you’d like to lighten the dressing up a little.

I hope you enjoy it as much as we did!

 

Ingredients

 

3 cups cooked chicken, chopped (about 3 breasts)

1 1/2 cups seedless red grapes, halved

1 red apple, diced

1 pear, diced

1/2 cup dried cranberries or craisins

3 celery stalks, diced

fresh baby greens (if desired)

a dash of cinnamon

a dash of nutmeg

2 Tbsp. lemon juice

 

dressing:

2 Tbsp. yellow mustard

1 Tbsp. dijon mustard

1/2 cup honey

1/2 cup mayonnaise (we used olive oil mayonnaise)

2 Tbsp. rice wine vinegar

1 Tbsp. lemon juice

1/4 tsp. cayenne pepper

salt to taste

 

prep time: 30 minutes

servings: 4-6

 

 

Directions

 

1. Mix all dressing ingredients together with a fork in a small sized bowl. Set in the refrigerator until ready to use.

2. Combine all fruit in a large mixing bowl. Drizzle the lemon juice. Gently toss and set in the refrigerator until ready to serve.

3. Plate salad according to how many servings you will be eating. If you are serving two, line two plates or bowls with baby greens. Combine about 1 Tbsp. of dressing with each cup of salad, then pour onto greens. Add a dash of cinnamon and nutmeg and serve!

 

You don’t have to serve it on a bed of baby greens, but I prefer it that way.

I love the combination of fresh, chopped ingredients spiced in cinnamon and nutmeg!

In fact, being the chopped salad fan I am, I like to chop it all up and enjoy it mixed together. The combination of greens and fruit tastes fantastic!

This salad recipe is perfect to enjoy at home, bring to a party, and even serve as an appetizer or side around the holidays. I just might try to sneak it into this year’s lineup!

 

Question of the Morning

• Do you like to mix your fruit and greens?

• What is your all-time favorite salad recipe?

 

Have a great start to your Tuesday!