American · Salad · Easy
Waldorf Salad
Crisp apples, celery, grapes, and toasted walnuts in a lemony mayonnaise dressing. A crunchy, refreshing classic that has earned its place on the holiday table for over a century.
The whole recipe in 60 seconds
Waldorf Salad, in 5 ideas
- Toast the walnuts. Raw walnuts taste flat next to the crisp apples.
- A diced pear in place of one apple is a lovely fall variation.
- Add leftover turkey and it becomes the best day after lunch salad.
- Greek yogurt in place of half the mayonnaise keeps it rich but lighter.
- Serve small portions. It is a bright accent on a plate full of rich dishes.
What you need
Ingredients
- 3 crisp red apples, such as Honeycrisp, cored and diced
- 1 tbsp lemon juice
- 3 stalks celery, thinly sliced
- 1 1/2 cups red grapes, halved
- 3/4 cup walnuts, toasted and coarsely chopped
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1 tsp honey
- 1/4 tsp kosher salt
- Butter lettuce leaves, for serving (optional)
How to make it
Directions
- Toss the diced apples with the lemon juice right away so they stay white and crisp.
- Whisk the mayonnaise, yogurt, honey, and salt together in a large bowl.
- Add the apples, celery, and grapes to the dressing and fold gently to coat everything.
- Fold in most of the walnuts, saving a small handful for the top.
- Chill for at least 30 minutes so the flavors come together.
- Serve in lettuce cups or a pretty bowl, scattered with the reserved walnuts.
Dice the apples last and dress them quickly. The lemon juice helps, but speed and a cold bowl are what really keep them snowy.