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Waldorf Spinach Toss


This simple recipe takes two old classic favorites and combines them into one deliciously-tasty and healthy dish for a new Holiday salad.

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  • 3/4 cup pecan pieces, lightly toasted
  • 1 red apple, with peel, cored and sliced in thin wedges
  • 1 orange peeled (white pith removed), halved and thinly sliced. Can also used canned mandarins.
  • 1/2 cup red onion, thinly sliced and separated
  • 2 (10-ounce) or 2 (285-g) Spinach bunches, torn bite size
  • 1/4 cup reserved toasted pecan pieces
  • 1/2 cup granulated sugar
  • 1 teaspoon dry mustard
  • 1/8 teaspoon hot pepper sauce
  • 1/2 cup white vinegar
  • 1/2 cup cooking oil


Servings 6
Preparation time 15mins
Cooking time 23mins


Step 1

Toast pecans in 350°F oven for 5 to 8 minutes until lightly browned. Reserve 1/4 cup for dressing.

Place pecans, apple, orange, onion and spinach in large salad bowl.

Dressing: Combine reserved pecans, sugar, mustard, hot pepper sauce, vinegar and cooking oil in blender. Blend for 2 minutes until smooth.

Pour over spinach mixture and toss to coat salad.

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