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Classic Waldorf Salad Recipe

Close-up of a mound of creamy Waldorf Salad featuring diced green apples and topped generously with whole walnuts.

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Make the traditional Waldorf Salad using crisp apples, celery, walnuts, and a creamy dressing. This recipe is simple and perfect for a light lunch or holiday side dish.

Ingredients

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  • 4 cups mixed greens (optional base)
  • 2 large crisp apples (such as Fuji or Honeycrisp), cored and chopped
  • 2 stalks celery, chopped
  • 1 cup walnuts, toasted and roughly chopped
  • 1/2 cup red seedless grapes, halved (optional addition)
  • 1/2 cup mayonnaise
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the dressing: In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, salt, and pepper until smooth. Set aside.
  2. Prepare the fruit and vegetables: Chop the apples and celery into bite-sized pieces. If using grapes, slice them in half.
  3. Prevent apple browning: Place the chopped apples in a bowl and toss lightly with a small amount of extra lemon juice if you are preparing the salad ahead of time.
  4. Combine ingredients: In a large bowl, gently combine the apples, celery, toasted walnuts, and grapes (if using).
  5. Dress the salad: Pour the prepared dressing over the apple and celery mixture. Fold gently until all ingredients are lightly coated. Do not overmix.
  6. Serve: If using greens, arrange them on a platter or in individual bowls. Spoon the Waldorf Salad mixture over the greens. Serve immediately for the best texture.

Notes

  • To toast walnuts, spread them on a dry skillet over medium heat for 5 to 7 minutes, stirring often until fragrant.
  • For a richer flavor, substitute half of the mayonnaise with sour cream.
  • This salad works well as a light lunch when served over lettuce or stuffed into lettuce cups.
  • For a modern twist, add 1 cup of cooked, shredded chicken breast to make it a main course.

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