Ingredients for Barren River State Park Christmas Waldorf Salad
- 4 large red delicious apples, cored and diced
- 4 large granny smith apples, cored and diced
- 1/2 cup sweetened shredded coconut flakes
- 2 cups chopped walnuts
- 2 cups chopped celery
- 3 cups red grapes, halved
- 3 cups green grapes, halved
- 1 (12 ounce) can frozen orange juice concentrate, thawed
- 1/2 cup mayonnaise
- 1 (8 ounce) container sour cream
- 1 tablespoon sugar
- 2 (20 ounce) cans pineapple chunks, drained
- 1 (8 ounce) container cool whip, thawed
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Barren River State Park Christmas Waldorf Salad
- **Prepare the Dressing:** In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well combined.
- **Combine Salad Ingredients:** In a large bowl, gently combine 4 cups diced apples (a mix of Honeycrisp and Granny Smith recommended), 1 cup chopped walnuts or pecans, 1/2 cup sweetened shredded coconut flakes.
- **Dress the Salad:** Pour the prepared dressing over the apple mixture. Toss gently to coat all ingredients evenly.
- **Chill & Serve:** Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
1500g
Fat
272g
Carbs
159g