| Level: | Easy |
| Yield: | 4 to 6 servings |
Ingredients
- 2 Ginger Gold apples (Fuji will substitute)
- 1 Red Delicious apple
- 3 tablespoons cider vinegar
- 1 cup prepared mayonnaise
- 1 pinch kosher salt
- Cracked black pepper
- 3/4 cup toasted walnuts, crushed
- 1 cup golden raisins
- 2 teaspoons curry powder
- 2 stalks celery, thin bias cut
- 1/3 cup fresh mint, chiffonade
- 1/2 red onion, julienned
- 1 head romaine lettuce, heart only
Instructions
- Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on.
- In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, mint and red onion. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 522 |
| Total Fat | 40 g |
| Saturated Fat | 5 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 8 g |
| Sugar | 27 g |
| Protein | 5 g |
| Cholesterol | 15 mg |
| Sodium | 268 mg |
Reviews
This is GREAT recipe! Thanks Alton!
this is super good. everything blends so well.
Great recipe! Like some others I adjusted the curry to about half and used red grapes instead of raisins. I did use toasted pecans as well. I will add just a bit more curry next time. The perfect warm summer evening dinner…and very easy to make. My wife loved it!!
Curry adds new spicy twist to an old favorite. My red onion was overpowering so I added 2 Tbs brown sugar and a couple of handfuls of sliced cabbage. Chilled overnight, the sweet, crunchy, spicy mix was a hit.
OK. I tweaked this a bit. Made the dressing with 1 cup mayo, 1 tbsp rice vinegar and 1 tsp curry powder. Used Granny Smith and Gala Apples, celery, toasted walnuts and seedless red grapes. Everyone LOVED it.
I found this recipe a few years ago and have made it every year since due to the demand. lol Every year people ask me, “T.K. will you make your Waldorf again?” I say, “Well it’s not mine, it’s Alton’s but I will definitely make it again.” So, thanks for this! 😉
I brought this to a pot luck dinner party, it was great. I followed the recipe but cut the curry in half as suggested by other reviewers. It was perfect, and it’s still good the next day. A great salad for a potluck, you can make it ahead and it only gets better.
I’ve made this recipe about 5 times or so, with homemade mayo, and it’s a huge success every single time.
In lieu of curry, I used Dill and added slight amount of Lemon Juice & Sugar.
And then paired it with Roasted Almond slices vs the Walnuts.
Oh, and served atop fresh spinach leaves.
(Three minor changes)
Alton’s multiple textures in the salad are amazing! A wonderful dish any time of year!
Great recipe to improvise with and an absolute hit with a kaleidoscope of different flavors. I’ve dried a bunch of different modifications of this recipe depending on what is the fridge. For those of you who found the curry overpowering as I did, try cutting it to just a 1/2 tps. I’ve found that works rather well for this dish and/but if you still want the heat try adding a finely chopped deseeded jalapeno.