Waldorf Salad
A crisp, refreshing, and classic American salad combining sweet apples, crunchy celery, and toasted walnuts in a creamy dressing.
Ingredients
- •2 medium crisp apples (such as Granny Smith or Honeycrisp), cored and diced
- •1 cup celery ribs, thinly sliced
- •1/2 cup walnuts, roughly chopped and lightly toasted
- •1/2 cup red seedless grapes, halved
- •1/3 cup mayonnaise
- •2 tablespoons fresh lemon juice
- •1 tablespoon honey or granulated sugar
- •2 cups crisp lettuce leaves, for serving
- •Salt and freshly ground black pepper, to taste
Instructions
- 1
Spread the chopped walnuts in a dry skillet over medium heat and toast them for 3 to 5 minutes until fragrant, stirring frequently. Remove from heat and let cool.
- 2
In a large mixing bowl, whisk together the mayonnaise, fresh lemon juice, honey, a pinch of salt, and a pinch of black pepper until smooth.
- 3
Core and dice the apples, and immediately toss them in the dressing to prevent browning.
- 4
Add the sliced celery and halved red grapes to the bowl with the apples.
- 5
Add the cooled, toasted walnuts and gently toss all the ingredients together until evenly coated in the dressing.
- 6
Arrange the fresh lettuce leaves on a serving platter or in individual bowls.
- 7
Spoon the Waldorf salad mixture over the bed of lettuce and serve immediately.
💡 Chef tips
- Tossing the diced apples in lemon juice right away prevents them from turning brown and adds a pleasant zesty brightness.
- If you prefer a lighter dressing, you can substitute half of the mayonnaise with plain dairy-free or dairy yogurt depending on your meal preference.
- Store any leftovers in an airtight container in the refrigerator for up to one day, though it is best enjoyed fresh on the day it is made.
✅ How it should turn out
The finished Waldorf salad is a vibrant mix of bright colors, offering a wonderful contrast of crunchy apples and walnuts against the creamy, tangy dressing with sweet bursts of grape.