Waldorf Salad and Walnut Dressing

Waldorf  Salad was invented at the Waldorf-Astoria Hotel in 1896 and it is one of my all time favorites; crunchy, juicy, sweet and tangy – fabulous. Summer is great for copious amounts of fruit and depending upon my mood I would choose red apples for a sweeter flavor to compliment cold chicken or green apples for a crispy, tangy contrast to turkey. Sometimes I go wild and throw all kinds of crazy stuff in from sugar snap peas, strawberries, parmesan flakes, green beans, any beans available in the kitchen, be brave.


15 mins






  • 4 Apples – cored and diced
  • 4 Stalks of Celery – diced
  • ½ cup of halved Grapes
  • 1 cup of Walnuts – roughly crushed
  • 2 tablespoons Walnut Oil
  • 1 tablespoon Cider Vinegar
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • ½ cup of Mayonnaise


Toss together the apples, celery, grapes and walnut and put to one side.

Put the mayonnaise in the base of a small bowl, add the walnut oil, cider vinegar, season with salt and pepper then whisk all together. Salt and pepper will help to bring out the flavor of the fruit. This can be poured over your fruit salad up to 2 hours before needed. Serve chilled on a bed of soft Boston or Bibb lettuce. Add a few extra walnuts and grapes, why not, I do.