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Pineapple highlights this Waldorf salad

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One of my favorite salads is the classic Waldorf salad. In case you're not familiar with it, this salad is made of apples, celery, nuts and mayonnaise. Some recipes add miniature marshmallows and raisins. It's a very tasty and healthful salad. The apples are typically unpeeled, which makes the salad especially attractive, especially if you use red apples.

The salad I'm passing along to you is one that has two flavor additions: pineapple and sour cream. This recipe, "Pineapple Waldorf Salad", combines the basics of the classic Waldorf salad, made more flavorful and interesting with pineapple. This will certainly hit the spot now that the weather is getting warmer.

When working with apples, you may already know that apples will turn in color when they're peeled. When preparing this salad, toss about 1 tablespoon of lemon juice to the fruits to prevent the apples from turning. This is a handy trick to remember when working with apples, as well as peaches and pears.

Though this recipe doesn't call for it, if you wanted to add raisins or miniature marshmallows to this salad, I don't see why you couldn't. But, the salad is flavorful just as it is! This would be a good salad to have for a light lunch or a side-dish for dinner. It's attractive and tasty!

Last year, while we're on the subject of salads, I shared a recipe for a "Spinach-Strawberry Salad", which is a healthy and tasty salad, too. To get the recipe, here's the link:

http://www.examiner.com/article/a-powerhouse-of-good-health-using-strawberries

If you're a fan of fruit salad, as well as pineapple, you'll be fan of this salad!

PINEAPPLE WALDORF SALAD

  • 2 cups unpeeled diced apples
  • 2 cups finely chopped celery
  • 1 can (13-3/4 oz.) pineapple tidbits, drained
  • 1/4 cup each sour cream and mayonnaise
  • salad greens (optional)
  • 1 cup chopped walnuts

In a large bowl, toss together the apples, celery and pineapple tidbits. Stir together the sour cream and mayonnaise and add to the fruit mixture. Toss to coat the fruit well. Cover and chill. May serve as is or on a bed of salad greens. Sprinkle with chopped walnuts. Yield: 4-6 servings.

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