Classic Waldorf Salad
This crisp, refreshing version strikes the ultimate balance of crunchy celery, juicy apples, and toasted walnuts in a beautifully light dressing.
Ingredients
- 2 Large Granny Smith apples, cored and chopped
- 2 Large Honeycrisp apples, cored and chopped
- 1 Tablespoon lemon juice
- 1 Cup red seedless grapes, halved
- 1 Cup celery, thinly sliced
- 1 Cup walnut halves, toasted and roughly chopped
- 1/2 Cup mayonnaise
- 1/4 Cup plain Greek yogurt
- 1 Tablespoon honey
- 1/2 Teaspoon kosher salt
- 1/4 Teaspoon ground black pepper
- 1 Head butter lettuce, washed and separated
Instructions
- Toast the walnuts in a dry skillet over medium heat until they smell deeply nutty. Watch them closely so they do not burn.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, honey, salt, and pepper. Stir until the mixture looks glossy and completely uniform.
- Leave the colorful skins on and chop the apples into bite-sized pieces. Immediately toss the diced apples with lemon juice to stop them from browning.
- Slice the sweet red grapes perfectly in half to make them easier to eat. Cut the celery stalks into thin, crisp moons.
- Dump the apples, grapes, celery, and cooled walnuts right into the bowl with your prepared dressing. Gently fold everything together until every piece is beautifully coated.
- Wash and separate the butter lettuce leaves, laying them out on a large serving platter. Spoon the creamy fruit mixture right into the center of the crisp greens.
Notes
Always let your toasted nuts cool completely before adding them to the salad so they stay perfectly crisp. Use a large silicone spatula to fold the ingredients so you do not crush the delicate fruit. For meal prep, you can whisk the dressing together and toast the walnuts up to three days in advance.
Nutrition
Calories: 285 | Carbohydrates: 22g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 250mg | Fiber: 4g | Sugar: 16g