Waldorf Salad
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Waldorf Salad
This Waldorf salad is a crisp, refreshing classic with apples, celery, grapes, and walnuts in a light, creamy dressing. It comes together in about 15 minutes with no cooking, and the contrast of crunchy and creamy makes it a reliable side or a light lunch. A squeeze of lemon keeps the apples bright and the whole bowl fresh.
Ingredients
- 2 apples, cored and diced
- 2 celery stalks, sliced
- 1 cup red grapes, halved
- 1/2 cup walnuts, toasted and chopped
- 1/3 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 4 cups butter lettuce leaves
- Salt and black pepper to taste
Directions
- In a large bowl, whisk the mayonnaise, Greek yogurt, lemon juice, and honey.
- Add the apples, celery, and grapes to the bowl.
- Fold everything together until coated.
- Stir in the toasted walnuts.
- Season with salt and pepper.
- Serve over the butter lettuce leaves.
Tips and variations
- Toss the diced apple with lemon juice right away to keep it from browning.
- Toast the walnuts in a dry skillet for a few minutes to deepen their flavor.
- Use a crisp, slightly tart apple like Honeycrisp or Granny Smith for the best texture.
- Add the walnuts just before serving so they keep their crunch.
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Common questions
- What apples are best for Waldorf salad
- Crisp, slightly tart apples like Honeycrisp, Fuji, or Granny Smith hold their shape and balance the creamy dressing.
- How do I keep the apples from browning
- Toss the diced apple with lemon juice as soon as you cut it. The acid slows the browning and brightens the flavor.
- Can I make it ahead
- Mix the dressing and chop the produce ahead, but combine just before serving so the apples stay crisp and the walnuts stay crunchy.
- Can I leave out the walnuts
- Yes, though they add the signature crunch. Pecans make a good swap, or leave nuts out entirely for a nut-free salad.
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