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California Waldorf Salad

California Waldorf Salad
  • Duration
  • Prep Time
  • 4 ServingsServings


  • Dressing
  • 1 c. mayonnaise
  • 1/4 c. sour cream
  • 1 tsp. lemon juice
  • 2 tsp. granulated sugar
  • 1/4 c. chopped Italian parsley
  • 1 tbsp. chopped basil
  • 1 tsp. chopped dill
  • Salad
  • 4 large ribs celery
  • 1 large Granny Smith apple
  • 1 c. toasted walnuts
  • 1/3 c. California raisins
  • Kosher or sea salt and freshly ground pepper
  • 4 large radicchio or butter lettuce leaves



1 Dressing

2 In a mixing bowl, whisk together the mayonnaise, sour cream, lemon juice and sugar. Stir in the chopped herbs.

3 Salad

4 Using a vegetable peeler, peel away the stringy outer layer of the celery. Cut the celery diagonally into thin slices (you''ll need about 2 cups). Place in a mixing bowl.

5 Cut the apple in half from top to bottom. Remove the core.

6 Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving.

7 Place a large radicchio or butter lettuce leaf on each of 4 salad plates or bowls.

8 Divide and spoon the salad on top. Sprinkle on a few more raisins and/or walnuts to garnish the salad if you like and serve.

Source: Chef Roy Harland and California Raisin Marketing Board