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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×
(3 servings) Units:
US Metric
  • 510 g unflavored gelatin Jello (lemon, peach, orange)
  • 7.39 ml salt
  • 1.42 L water boiling
  • 1.06 L water cold
  • 59.1 ml distilled vinegar clear, not brown
  • 710 ml celery finely diced
  • 355 ml grapes halved, red grapes
  • 1.42 L whole apples red apples
  • 355 ml walnuts
  • 177 ml regular mayonnaise

Nutrition (per serving, estimated)

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

Energy
3673 cal
Protein
466 g
Carbohydrate
183 g
Fiber
34.1 g
Sugars
126 g
Sodium
6044 mg
Total fat
139 g
Saturated fat
16 g
Monounsaturated fat
22.8 g
Polyunsaturated fat
93.1 g
Vitamins & minerals
  • Calcium: 702 mg
  • Iron: 12.2 mg
  • Magnesium: 456 mg
  • Phosphorus: 912 mg
  • Potassium: 2662 mg
  • Zinc: 6.49 mg

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

  • 7.39 ml salt
  • 355 ml walnuts
  • 177 ml regular mayonnaise

Prepare

  • 510 g unflavored gelatin, jello (lemon, peach, orange)
  • 1.42 L water, boiling
  • Chill 1.06 L water
  • 59.1 ml distilled vinegar, clear, not brown
  • 710 ml celery, finely diced
  • 355 ml grapes, halved, red grapes
  • 1.42 L 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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