Deluxe Waldorf Salad


Preparation info

  • Serves


    • Difficulty


Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

  • About

Oooh. This salad, along with the Curried Dill Potato Salad, harks back to the ’70s salads of our youth made in Tupperware bowls and eaten at seaside caravan holidays between buckets of periwinkles and kreef (crayfish). Ours has a little contemporary edge, of course.


  • 5 Granny Smith apples, cored and sliced into very thin wedges (16 or more slices)
  • 3 tbsp lemon juice
  • 3 celery stalks, sliced
  • 1½ cups seedless grapes, halved
  • ½ cup dates, sliced
  • 1 cup diced cheddar
  • 1 cup roughly chopped pecans, toasted


    Toss the apple slices with lemon juice as you prepare them.

    Season lightly with salt and white pepper.

    Combine the dressing ingredients and stir. Pour the dressing over the apples and toss to coat.

    Working in three batches, lay out the first layer of apples on a serving platter. Top with a third of the remaining ingredients: celery, grapes, dates, cheddar and pecans. Continue to layer apples and then toppings until both mixtures are complete.

    By working in layers, all the apples get some of the deluxe topping as the salad is served.