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Prep 45 mins
Cook 0 mins
Created way back in 1893 at the poshest of New York's hotels, the Waldorf-Astoria, this salad is still one of the most requested at the hotel's restaurant. I remember my grandmother serving this at many of her ladies' luncheons and asking her to make extra for me to eat later. And, she always balanced the tart Granny Smith apples with the sweeter Braeburn or Gala ones...I've continued this tradition and also leave the peel on for color. I also remember her plumping the golden raisins in a little boiling water (you can always use regular raisins, too) and lightly toasting the walnuts...Mmmm!!!! For a variation, you can always replace the raisins with a cup of seedless red grapes or 3/4 cup of dried cherries, and replace the toasted walnuts with toasted sliced almonds or toasted chopped pecans. Something about this classic salad is more than just great memories...it's good eating!!!
- 3⁄4 cup golden raisin
- 1⁄4 cup water
- 1⁄3 cup mayonnaise (you can use reduced-fat mayonnaise...I don't! Hellmann's is my favorite)
- 3 tablespoons cider vinegar
- 1 tablespoon honey
- 3 granny smith apples, cored and diced into 1/2-inch pieces
- 3 gala apples or 3 braeburn apples, cored and diced into 1/2-inch pieces
- 3 celery ribs, chopped fine
- 3⁄4 cup walnuts, toasted and coarsely chopped
- salt & freshly ground black pepper, to taste
- Combine the raisins and water in a small bowl. Cover tightly with plastic wrap and microwave until the water begins to boil, about 1 minute (of course, you can always pour a 1/4 cup of boiling water over the raisins, too). Let stand until the raisins are soft and the liquid has been absorbed, about 5 minutes.
- Whisk the mayonnaise, vinegar, and honey in a large bowl. Add the diced apples, chopped celery, toasted and chopped walnuts, and plumped raisins to the bowl and toss until well coated. Refrigerate, covered, for 30 minutes. Season with salt and pepper to taste, and serve. (The salad can be stored in an airtight container and refrigerated for up to 2 days.).