Salad: United States – Missouri (Midwestern United States) – Missouri Waldorf Salad

Serving Size: 6

Approximate Time

Prep 20 min

Cook 0 min

Additional 30 min

Total 50 min

Ingredients

- 3 medium Missouri apples, cored and roughly chopped (about 1 lb / 450 g)
- 1 cup (150 g) red seedless grapes, halved
- 1 1/2 cups (150 g) celery stalks, thinly sliced
- 3/4 cup (75 g) pecan halves, toasted and roughly chopped
- 1/2 cup (120 g) mayonnaise
- 1/2 cup (120 g) plain Greek yogurt
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) fresh lemon juice, plus 1 lemon wedge for serving
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (3 g) kosher salt, adjust to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 6 cups (150 g) mixed salad greens or butter lettuce leaves (optional, for serving)
- 2 tbsp (8 g) chopped fresh chives or parsley (optional, for garnish)

Instructions

Short Description:
A crisp, creamy Waldorf-style salad highlighting locally grown Missouri apples and toasted pecans, tossed with celery, grapes, and a lemony yogurt-mayonnaise dressing. Served chilled on greens or as a stand-alone salad course.

Regional Notes:
This Missouri variation emphasizes local Missouri apples and toasted pecans (a common regional nut choice) for a slightly sweeter, earthier profile than the classic New York Waldorf. The dressing is lightened with Greek yogurt to suit contemporary Midwestern tastes while keeping the traditional creamy texture.

1. Toast the pecans: heat a dry skillet over medium heat, add pecans and cook, stirring, until fragrant and lightly browned, 3–5 minutes. Transfer to a plate to cool.
2. Prepare the fruit and celery: core and roughly chop the apples, halve the grapes, and thinly slice the celery. Place the chopped apples in a bowl and toss immediately with the 1 tbsp (15 ml) lemon juice to prevent browning.
3. Make the dressing: in a medium bowl, whisk together mayonnaise, Greek yogurt, honey, Dijon mustard, salt, and black pepper until smooth and well combined. Taste and adjust seasoning.
4. Combine the salad: in a large bowl, gently fold together the lemon-tossed apples, grapes, celery, and toasted pecans. Add the dressing and toss until everything is evenly coated, taking care not to crush the fruit.
5. Chill briefly: cover and refrigerate the salad for at least 20–30 minutes to let flavors meld (up to 2 hours); if serving immediately, a 10-minute rest is fine.
6. Serve: if using greens, arrange mixed salad greens or butter lettuce on a platter or individual plates and mound the Waldorf mixture on top. Alternatively, serve the salad chilled in a bowl.
7. Garnish and finish: sprinkle chopped chives or parsley over the top and serve with lemon wedges on the side for extra brightness.
8. Storage: refrigerate leftovers in an airtight container for up to 2 days; add a little extra lemon juice and stir before serving if the apples have slightly darkened.