Prep 15 mins
Cook 0 mins
I've made this apple salad since Christmas, 1989. I love it;as a side dish, it accompanies ham very well. It's a take on the classic Waldorf salad from the Junior League cookbook, "Creme de Colorado". Pink Lady apples work very nicely in this salad too!
- 1 Red Delicious apple, cored and chopped
- 1 golden delicious apples or 1 granny smith apple, cored and chopped
- 1 cup seedless raisin (or a 1/2 cup seedless and a 1/2 cup golden raisins)
- 1⁄2 cup diced celery
- 1⁄2 cup cubed cheddar cheese
- 1⁄3 cup chopped macadamia nuts
- 1 orange, juice of
- 8 ounces vanilla yogurt
- 1⁄8 teaspoon ground cinnamon
- In medium bowl, combine apples, raisins, celery, cheddar cheese, and nuts.
- In a small bowl, blend orange juice into yogurt; pour over salad and toss well.
- Sprinkle cinnamon on top.
- May eat salad then or chill for an hour.
I just love this fruit salad and eat it all year long (Creme de Colorado is one of my favorite cookbooks!). It does make a wonderful addition to a holiday meal. I love the texture of the Cheddar cheese in this and like to cut the cubes small. This is the first "waldorf style" salad I've seen with the cheese. Thanks Rochsann! Roxygirl
Definite repeat! I loved the raisins and celery together! The cinnamon was great also, I added a little nutmeg after reading the reviews but didn't like that very well so I think I'll just stick with the cinnamon next time! I also used juice of a lemon instead of an orange and that was really good!
I took this to a potluck and it went over just okay, but I really liked it. The combination of the apples and cheese was a winner. I didn't have any macadamia nuts so I substituted walnuts because they go so well with apples and celery and it was a lovely balance. The vanilla yogurt I used was a little too "vanilla-y" so I might just try plain whole milk or Greek yogurt and sweeten it a bit with honey. I doubled the cinnamon because I love it and I think there are other spices that would work here too like coriander or cardamom, or a little freshly grated nutmeg. I'll make it again, for sure!