recipe reviews for:

Jenny's Sweet Waldorf Salad

“I couldn't ever find the perfect Waldorf salad - one that wasn't too mayonaise-y tasting, yet one that still held enough of the original flavor to be called a Waldorf. So I mixed and matched and experimented, and finally came up with a perfect twist on the classic Waldorf Salad recipe. Now I get requests for it at every family get together!”

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Reviewed: Feb. 13, 2012

Cinnamon - that's the secret!

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Liberty Belle

Reviewed: Jan. 21, 2012

This was very good, but I ended up making changes. Store had no granny smiths, so I used braeburn. I had walnuts on hand, so used those instead of almonds. I cut back the amount of cranberries by 1/2. I also cut back the amount of dressing by about 1/2 and it was still plenty. I also slightly cut back the amount of sugars and it was still plenty sweet.

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kayekrebs

Reviewed: Jan. 12, 2012

I made this for a dinner of thirty people and the best part is the fact that you can change the number of servings and it changes the recipe. I used Walnuts instead of almonds…I’m wishing I would of used the almonds, I mixed my grapes half red, half white and also added Gala apples as well as the others. This pretty much liked by everyone and I should of printed out the recipe to share. I think it would be great with chicken added and served on a crescent for a special luncheon. This was a great recipe!!!! Will definitely make this a keeper.

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Reviewer:

Susan

Reviewed: Nov. 1, 2011

I thought this would be perfect for fall with all of the fruits in season. I read most of the reviews and would agree that there is too much sauce. I cut the amount in half and still had more than enough. I also agree that the combination of ingredients make for a strange mix of flavors. While it was o.k. for hubby and I to have as a side with lunch, it's nothing that I would serve if I were entertaining guests.

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DIZ♥

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Cooking Level: Expert

Reviewed: Sep. 7, 2011

Yummy, but a bit much going on! I think it would have been better with less "sauce" too. Next time I'd make the sauce as stated but pour it on little by little until the consistency seemed right.

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Mamatoosi

Reviewed: Nov. 28, 2010

Made exactly as written and none of my Thanksgiving guests cared for this. The flavors didn't blend together at all. Very disappointing recipe.

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MitchMom96

Cooking Level: Intermediate

Reviewed: Sep. 9, 2010

I was trying to use up some pears, so I put in plenty of those and skipped the apples. I didn't have dried cranberries so used some dried mixed fruit pieces and also chopped almonds. There was so much liquid in this salad that I had to add a good cup of leftover rice to it and some more raisins just to have something in it that people could chew on. It was like eating soup. But my family LOVED this salad and I will definitely make it again.

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DENISE 103

Reviewed: Jun. 17, 2010

This salad turned out great! However, I used the recipe more as general guidelines than strict instructions. I used 5 small/medium Fuji apples, two large stalks of celery, 1.5 cups of grapes, and 1 cup of dried cranberries. I left out the pear and raisins and used 3/4 cup of walnuts instead of the almonds. I followed the dressing instructions fairly closely except that I used fat-free mayo and reduced all the ingredients by around 1/3. (I also tossed the chopped apples with the lemon juice so they wouldn't brown.) I appreciate a recipe that can be tinkered with this much and still turn out so delicious. The cinnamon was a great touch. The salad was almost too sweet, so I'd recommend taking care with the sugar, especially if you use the full amount of raisins and dried cranberries.

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Reviewer:

Carrie Rose

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Eugene, Oregon, USA

Reviewed: Mar. 6, 2010

Also used cut walnuts with the slivered almonds. Used vanilla yogurt instead of plan, added sweetness. This recipe made loads, had spare dressing and mixture after 1 big bowl made.

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