A traditional Waldorf salad combines apples, mayonnaise, celery and sometimes chicken, served over lettuce or on bread as a sandwich. If you're craving something sweeter with your meal, using Cool Whip in place of the mayonnaise and adding a few sweeter ingredients can make a dessert-like salad ideal for brunch, lunch or as a snack. By using light or fat-free Cool Whip, you can even reduce your caloric intake while still enjoying a richer take on the traditional Waldorf salad.
Step 1
Chop red and green apples into bite-sized pieces. While you can remove the skin, traditionally, the skin is left on to add color and interest to the salad. Place the chopped apples in a large serving bowl.
Step 2
Open the can of mandarin oranges and/or a can of chopped pineapple and add them to the apples. If you prefer other types of fruit, you can also use mango or chopped navel oranges, depending on what you have at home. The citrus fruit will add color and flavor, while slowing the oxidization process on the apples so they don't brown as quickly.
Step 3
Chop the celery ribs and add them to the mixture. Fold in 1 cup of Cool Whip.
Step 4
Top with chopped walnuts. A traditional Waldorf salad contains walnuts, but you can experiment with different types of nuts for different flavors. Pecans, almonds and cashews would all work as equal substitutions.
Step 5
Refrigerate until served. Traditional Waldorf salad is often served on lettuce, but you should omit the lettuce for the Cool Whip variety and serve it as a side or on a separate plate.
Tips and Warnings
- This salad make twelve 1-cup servings. Use 1 cup of Cool Whip for every 3 apples used. When you make Waldorf salad with Cool Whip, you can omit the mayonnaise completely.
Things You'll Need
- 2 large red apples
- 1 large green apple
- 1 can of mandarin oranges
- 1 can of pineapple
- 3 or 4 celery ribs
- 1 cup Cool Whip
- 1 cup chopped walnuts
References
- "Taste of Home": Creamy Waldorf Salad Recipe
- "Good Housekeeping Great American Classics Cookbook"; Beth Allen, Susan Westmoreland; 2004
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