Tiny New York Kitchen: Waldorf Salad

Tiny New York Kitchen waldorf salad

By Victoria Hart Glavin of Tiny New York Kitchen

Feel free to increase seedless grapes to 1/2 cup and leave out the dried fruit.You may also substitute 1/4 cup mixed dried fruit for the raisins. Low-fat mayonnaise works as well as regular mayonnaise.


2 Cups Chopped Apples

2 Teaspoons Fresh Lemon Juice

1/4 Cup Chopped Celery

1/4 Cup Chopped Walnuts Or Pecans (Toasted)

1/4 Cup Raisins Or Dried Tart Cherries

1/4 Cup Seedless Grapes (Halved)

1/2 Cup Mayonnaise

In medium-size bowl toss apples with lemon juice. Stir in celery, nuts, raisins, and grapes. Stir in mayonnaise until combined. Transfer to serving bowl. Serve immediately or cover and chill for up to 8 hours. Serves 6

Prep Time: 20 Minutes
Cook Time: 0 Minutes
Total time: 20 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”