Waldorf Salad (Healthier) – (Meatless Monday)

Waldorf Salad recipe, healthier version, Meatless Monday, no mayonnaise

Waldorf Salad

Waldorf Salad originated at the Waldorf Hotel in New York City sometime between 1893 and 1896. Traditionally made with mayonnaise, this version of the iconic salad (with the original components of apple, celery and walnuts) is topped with Chantilly Cream. Just a titch. It makes a great light meal for Meatless Monday.I recently made up a bunch of Chantilly Cream (cream whipped with a bit of sugar, vanilla and brandy); I hated to waste it, or sit down and eat it all with a spoon, so I decided to use it to recreate an incredible, classic salad.

Two apples, two ribs of celery, one cup of walnuts, a cup of grapes, some salad greens and 1/2 cup of Chantilly cream makes four meal-sized salads. As I diced my apples, I bathed them in a combination of two cups of water and two tablespoons of lemon juice, to keep them from turning color. If you were planning on eating this right away, you could skip that step.

Rather than mixing the Chantilly Cream into the salad, I used it as a topping and only added one tablespoon per salad. It was plenty.  Figuring that a mere tablespoon of Chantilly Cream is far better as a topping for a Waldorf Salad than all of the ingredients being slathered in mayonnaise, I will call this a “healthier” incarnation.

I hope you’ll try it!


5.0 from 1 reviews
Waldorf Salad (Healthier) - (Meatless Monday)
Prep time
Total time
An adaptation of the iconic Waldorf Salad.
Serves: 4 servings
  • 4 cups mixed salad greens
  • 2 apples, quartered, cored, cut into 8ths then diced (If not serving immediately, place the apples in two cups of water, mixed with 2 tablespoons of lemon juice)
  • 2 ribs celery, diced
  • 1 cup walnuts
  • 1 cup grapes, cut in half
  • ½ cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon brandy (optional)
  2. Place all of the ingredients into a food processor, or electric mixer (with a whisk attachment).
  3. Beat until stiff peaks form.
  4. Divide the greens, apples, celery, walnuts and grapes between four plates.
  5. Top with 1 tablespoon of Chantilly Cream and serve.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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2 Responses to Waldorf Salad (Healthier) – (Meatless Monday)

  1. Fantastic updates to a classic salad. Well done, my friend. 🙂

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