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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×
(2 servings) Units:
US Metric
  • 340 g unflavored gelatin Jello (lemon, peach, orange)
  • 4.93 ml salt
  • 946 ml water boiling
  • 710 ml water cold
  • 39.4 ml distilled vinegar clear, not brown
  • 473 ml celery finely diced
  • 237 ml grapes halved, red grapes
  • 946 ml whole apples red apples
  • 237 ml walnuts
  • 118 ml regular mayonnaise

Nutrition (per serving, estimated)

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

Energy
2449 cal
Protein
310 g
Carbohydrate
122 g
Fiber
22.8 g
Sugars
84 g
Sodium
4029 mg
Total fat
92.4 g
Saturated fat
10.7 g
Monounsaturated fat
15.2 g
Polyunsaturated fat
62 g
Vitamins & minerals
  • Calcium: 468 mg
  • Iron: 8.13 mg
  • Magnesium: 304 mg
  • Phosphorus: 608 mg
  • Potassium: 1775 mg
  • Zinc: 4.32 mg

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

  • 4.93 ml salt
  • 237 ml walnuts
  • 118 ml regular mayonnaise

Prepare

  • 340 g unflavored gelatin, jello (lemon, peach, orange)
  • 946 ml water, boiling
  • Chill 710 ml water
  • 39.4 ml distilled vinegar, clear, not brown
  • 473 ml celery, finely diced
  • 237 ml grapes, halved, red grapes
  • 946 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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