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Easter Waldorf Rice Salad

Go beyond the traditional Waldorf salad

Recipe Courtesy of Carolina Rice

The original Waldorf salad was created in New York City’s Waldorf hotel in 1893, and it has been tantalizing taste buds with its clever combination of apples, celery, walnuts, and grapes ever since. This version uses rice (rather than chicken) to add some more depth and texture.


For the Easter Waldorf Rice Salad

  • 1 Cup whole grain brown rice, such as Organic Carolina® Whole Grain Brown Rice, cooked and cooled
  • 2 Medium Golden Delicious or Cortland apples, diced
  • 1 Tablespoon lemon juice
  • 1/2 Cup fresh celery, chopped
  • 1/2 Cup walnuts, chopped
  • 1/2 Cup raisins or dried cranberries
  • 1/2 Cup fat-free mayonnaise
  • 3/4 Cups non-fat vanilla yogurt
  • Spring salad greens, optional


For the Easter Waldorf Rice Salad

Prepare rice according to package directions. Cool.

Wash, core and dice apples, without peeling. Place apples in large bowl and toss with lemon juice. Add brown rice, celery, nuts and raisins; toss to combine. In medium bowl, combine mayonnaise and yogurt. Blend well. Fold into rice mixture.

Serve over salad greens, if desired.