This New Waldorf Salad reimagines a classic fruit-and-nut salad with a tropical twist. Incorporating pineapple, kiwi, grapes, and a hint of lemon yogurt, it delivers a refreshing burst of sweet and tart flavors. The crunch from celery and toasted walnuts provides contrast, while the creamy yogurt-mayo-honey dressing adds richness. Traditionally enjoyed in the 20th century as a luncheon or potluck favorite, this version introduces bright notes and chilled presentation, making it ideal for warm weather gatherings or as a festive side dish.
Ingredients
- 30 ½ oz pineapple chunks (2 cans, drained)
- 1 apple (medium, cored and chopped)
- ½ cup celery (thinly sliced )
- ½ cup red grapes (halved, seedless )
- ½ cup walnut pieces (toasted )
- 2 kiwi fruit (peeled, halved, and sliced)
- ½ cup mayonnaise
- ⅓ cup lemon-flavored yogurt
- 1 tbsp honey
Instructions
Step 1: Prepare the fruit and nuts
- Drain the pineapple chunks.
- Chop the apple.
- Thinly slice the celery.
- Halve the grapes.
- Peel, halve, and slice the kiwi.
- Toast the walnuts if not already toasted.
Step 2: Toss the fruit mixture
- In a large bowl, gently toss together the pineapple, apple, celery, grapes, kiwi, and walnuts.
Step 3: Make the dressing
- In a small bowl, whisk together mayonnaise, lemon-flavored yogurt, and honey until smooth.
Step 4: Combine and chill
- Gently fold the dressing into the fruit mixture until well coated.
- Cover and chill for 2 to 24 hours before serving.
Tips
- Substitute Greek yogurt for a tangier dressing.
- Add sliced strawberries or mandarin oranges for more color.
- Use pecans or almonds if walnuts aren’t available.
- Serve on butter lettuce leaves for a vintage-style presentation.
- For a sweeter version, increase the honey to 2 tbsp.
Nutrition
Calories: 255kcalCarbohydrates: 29gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 7mgSodium: 102mgPotassium: 290mgFiber: 3gSugar: 24gVitamin A: 141IUVitamin C: 29mgCalcium: 51mgIron: 1mg
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