Crisp apple, celery and grapes meet toasted walnuts in a light yogurt-mayo dressing, spooned over cool lettuce leaves.
Cutting everything into similar pieces makes Waldorf Salad easy to scoop without losing its crunch. Lemon keeps the apples bright while yogurt lightens the traditional creamy coating.
Use a crisp apple that holds its shape after cutting. Fold the walnuts in at the end so they stay firm, and keep the fruit cold until the salad is ready to serve.
Method
Toss apples with lemon juice as soon as they are cut. Add grapes and celery stalks.
Stir plain yogurt and mayonnaise together, then fold gently through the fruit and celery until lightly coated.
Add walnuts and spoon onto lettuce leaves just before serving.
Forkue tips
- Choose tart apples if your grapes are especially sweet.
Storing and reheating
Refrigerate for 1 day, storing walnuts and lettuce separately. Stir gently before serving; the apples and celery gradually release moisture.
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Nutrition per serving, estimated
Photo: Nillerdk, CC BY 3.0, via Wikimedia Commons (cropped and enhanced)
Waldorf Salad: FAQ
Can I leave out the mayonnaise?
Use all yogurt for a tangier dressing. Full-fat yogurt provides the closest creamy texture.
What replaces walnuts?
Toasted sunflower seeds add crunch without tree nuts, or omit them and let the apple and celery supply the texture.
How do I store and reheat Waldorf Salad?
Refrigerate for 1 day, storing walnuts and lettuce separately. Stir gently before serving; the apples and celery gradually release moisture.
How long does Waldorf Salad take?
About 20 min in total: 20 min prep and 0 min cooking.
What do I need to make Waldorf Salad?
The key ingredients are apples, grapes, celery stalks, walnuts, plain yogurt and mayonnaise, plus pantry basics.
Any tips for Waldorf Salad?
Choose tart apples if your grapes are especially sweet.
