Waldorf Salad Recipe
Tart apples, sweet grapes, and buttery walnuts tossed in creamy dressing. Simple, refreshing, and popular for over 130 years!
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Servings: 4
Ingredients
- ½ cup mayonnaise
- 1 cup walnuts toasted, chopped
- 1 cup celery chopped
- 2 medium Granny Smith apples diced
- 1 cup white seedless grapes halved
- ½ head iceberg lettuce leaves separated to make cups
- ½ teaspoon salt optional
- 1 tablespoon lemon juice juice of 1 lemon
Instructions
- Chop the apples, celery, and grapes into bite-size pieces and roughly chop the walnuts.
- Add all the ingredients of the salad, except lettuce leaves to a salad bowl.
- In a small bowl, combine the mayonnaise, lemon juice, and salt in a small bowl to make the Waldorf salad dressing.
- Pour the dressing over the apples, celery, grapes, and walnuts. Toss to coat. Chill until ready to serve.
- When ready to serve, place a few lettuce leaves on the bottom of the bowls.
- Divide the apple mixture evenly between the four bowls.
Notes
- Peel the celery strings before chopping. This makes the celery easier to eat and less tough and stringy.
- Cut all ingredients into similar bite-sized pieces so it's easy to eat.
- Cut grapes in half for easier eating. Whole grapes are hard to stab with a fork because they roll away.
- Toast walnuts before adding for more flavor and crunch. Add right before serving.
- Make sure all apple pieces get coated with dressing. The lemon juice stops them from browning.
- Let the salad sit for at least 30 minutes before serving.
- Serve over lettuce rather than mixing lettuce in. It keeps the lettuce crisp and makes a pretty presentation.
Nutrition
Calories: 469kcal | Carbohydrates: 27g | Protein: 6g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 498mg | Potassium: 469mg | Fiber: 6g | Sugar: 18g | Vitamin A: 550IU | Vitamin C: 10mg | Calcium: 63mg | Iron: 1mg
