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Waldorf Salad

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  • 20m Prep Time
  • 1m 0sCook Time
  • 21m Ready In
Print Recipe 
  • Cuisine :
    •  
  • Course : Lunch
    •  

the Jello version!


Ingredients

Servings:
½× 1× 1½× 2× 3×
(1 serving) Units:
US Metric
  • 170 g unflavored gelatin Jello (lemon, peach, orange)
  • 2.46 ml salt
  • 473 ml water boiling
  • 355 ml water cold
  • 19.7 ml distilled vinegar clear, not brown
  • 237 ml celery finely diced
  • 118 ml grapes halved, red grapes
  • 473 ml whole apples red apples
  • 118 ml walnuts
  • 59.1 ml regular mayonnaise

Nutrition (per serving, estimated)

Estimated based off 10 of 10 identified ingredients (per 100 g food data, scaled by amount).

Energy
1224 cal
Protein
155 g
Carbohydrate
61 g
Fiber
11.4 g
Sugars
42 g
Sodium
2015 mg
Total fat
46.2 g
Saturated fat
5.34 g
Monounsaturated fat
7.59 g
Polyunsaturated fat
31 g
Vitamins & minerals
  • Calcium: 234 mg
  • Iron: 4.06 mg
  • Magnesium: 152 mg
  • Phosphorus: 304 mg
  • Potassium: 887 mg
  • Zinc: 2.16 mg

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

  • 2.46 ml salt
  • 118 ml walnuts
  • 59.1 ml regular mayonnaise

Prepare

  • 170 g unflavored gelatin, jello (lemon, peach, orange)
  • 473 ml water, boiling
  • Chill 355 ml water
  • 19.7 ml distilled vinegar, clear, not brown
  • 237 ml celery, finely diced
  • 118 ml grapes, halved, red grapes
  • 473 ml whole apples, red apples

Let's Cook

  1. Step 1.

    Dissolve Jello and salt in boiling water.  Add cold water and vinegar.  Chill until very thick.

  2. Step 2.

    Fold in celery, apples, grapes, walnuts, and mayo.

  3. Step 3.

    Pour into individual bowls or 2-qt dish.

  4. Step 4.

    Chill until firm.

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