THEN: A traditional Waldorf salad is composed of apples, mayonnaise, lemon juice, sugar, celery, broken nuts, and dark raisins.
NOW: Today we are twisting up the classic salad by using the now famed Honeycrisp apple (Oh my heart belongs to the sweetness of Honeycrisp), instead of the traditional tart Granny Smith. Honeycrisp apples were first produced in 1960 when the macoun and honeygold apple were cross-pollinated in a University of Minnesota breeding program, but it wasn’t until 1991 that the apple was made available to the consumer.
We give vanilla yogurt in place of most of the mayonnaise, but we keep a little of the mayo for flavor, as it would not be a true Waldorf without it.
To really spring it together we are updating the recipe by using shredded carrots. There are times when you need to buy whole carrots and grate them fresh, however there are other instances when using pre-shredded carrots compliment the recipe better, such as in this case. You see, if we were to grate a whole carrot, the orange-colored juice would bleed into the base of our clean white salad, and that wouldn’t be pretty. Plus, the shredded carrots are crunchy, not to mention effortless! Thank you Grimmway Farms for the tasty box of carrots you sent for Brunch Week!~
The sweet apple, crispy carrot, and creamy yogurt in this salad, would pair tasty with a BLT, or a fresh turkey breast sandwich.
- 3 Honeycrisp apples, cored and diced in chunks
- 1 1/4 cup vanilla yogurt
- 3 Tablespoons mayonnaise
- 1/8 teaspoon salt
- 1/2 cup golden raisins
- 1 cup Grimmway Farms shredded carrots
- 3/4 cup chopped celery
- 1/2 cup California walnuts (not the black ones), chopped
- Stir together in a medium bowl the yogurt, mayo, and salt. Add apples, raisins, carrots, celery and walnuts. Chill for one hour before serving.