m. c. de marco: The New Kitchen Cookbook

Waldorf Salad

This is my interpretation of a traditional dish my mother was craving. Of the many recipes I looked at, it ended up closest to Crunchy Waldorf Salad.


  • 1 to 1 ½ large green apples (granny smith, golden delicious, the neighbor’s apples, or a mix)
  • 1 tsp. lemon juice
  • 2 stalks celery, diced or sliced
  • ¾ c. seedless grapes, cut in halves
  • ¼ c. currants
  • ¾ c. chopped walnuts
  • about ½ c. mayonnaise
  • pepper
  • cinnamon
  • nutmeg


  1. Toast walnuts 5 minutes at 350°; let cool.
  2. Core and chop apples to bite size, and mix with lemon juice in an airtight container.
  3. Chop grapes and celery.
  4. Mix all ingredients.


I used currants in place of raisins, but in traditional recipes only raisins appear, while in modern ones grapes entirely supplant the raisins.

Peter requested a substitution of allspice and clove for the cinnamon and nutmeg, which I plan to try out next time. Some recipes substitute yogurt or cream for the mayonnaise, which Peter might also appreciate.

You can add chickpeas.