Classic Waldorf Salad with Apples, Grapes and Walnuts
Waldorf salad combines sweet and crunchy apples and grapes with crisp celery and toasted walnuts, all bound in a tangy, creamy dressing. Adding yogurt to the mayonnaise keeps it lighter. It works as a side for roast chicken or ham, or as a light lunch on its own.
Preparation Steps
Toast the walnuts in a dry skillet over medium-high heat for 3 to 4 minutes, shaking the pan, until fragrant and lightly browned. Let them cool, then chop roughly.
Toss the chopped apple with a little of the lemon juice so it does not turn brown.
In a large bowl, whisk the mayonnaise, yogurt, mustard and the rest of the lemon juice. Season with salt and pepper.
Add the apples, grapes and celery to the dressing and stir until everything is evenly coated.
Arrange the lettuce leaves on a platter, spoon the salad over the top along with any dressing left in the bowl, and scatter with the toasted walnuts. Serve right away.
Tips & Variations
- Toast the walnuts just before serving and add them last so they stay crunchy.
- Add diced cooked chicken to make it a main course, or use pecans and halved dried cranberries instead of walnuts and grapes.
- The dressing keeps covered in the fridge for up to 2 days; the dressed salad is best eaten within a day.
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