There are many Waldorf salad recipes. Most are made with mayonnaise. This one is a little different, made lighter with whipped cream and grapes instead of raisins. (Of course, you can substitute commercial whipped topping for the whipped cream.)
We don’t know that you can call this Waldorf salad “light” like in reduced fat but it is light on the palette, delightfully refreshing. We suppose that if you use a light whipped topping, it would be. Fresh grapes instead of the traditional raisins help.
We think of Waldorf salad as a harvest-time salad but all that is really required are good crisp apples. You can usually get good apples year around but if you don’t have good apples, don’t bother making a Waldorf salad.
3 cups coarsely chopped apples, about 3 medium apples
1 tablespoon lemon juice
1 tablespoon sugar
1/4 teaspoon salt
1 cup grapes, cut in half
1 cup chopped celery
1/2 cup coarsely chopped walnuts
1/4 cup mayonnaise, or to taste
1/3 heavy cream, whipped
salad greens or lettuce
1. Toss the apples with the lemon juice, sugar, and salt to coat. (The lemon juice will help keep the apples from turning dark. If you were making a Waldorf salad with mayonnaise only, the acidity in the mayonnaise would do the trick.) Add the grapes, celery, and nuts.
2. Fold the mayonnaise into the whipped cream. Fold the apple mixture into the whipped cream mixture. Serve on greens.