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Classic Waldorf Salad
A crisp, refreshing mix of apples, celery, grapes, and walnuts in a creamy dressing—perfect for brunch or a light lunch!
Ingredients (Serves 4)
For the Salad:
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2 large apples (Honeycrisp, Granny Smith, or Fuji), cored & diced
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1 cup celery, thinly sliced
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1 cup red seedless grapes, halved
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½ cup walnuts, toasted & roughly chopped
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¼ cup raisins or dried cranberries (optional)
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2 tbsp fresh lemon juice (to prevent browning)
For the Dressing:
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½ cup mayonnaise (or Greek yogurt for a lighter version)
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1 tbsp Dijon mustard
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1 tbsp honey or maple syrup
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1 tsp lemon zest
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Salt & pepper to taste
Optional Additions:
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½ cup diced chicken (for a protein boost)
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1 tbsp fresh parsley or tarragon, chopped
Instructions
1. Prep the Ingredients
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Toss diced apples with lemon juice to prevent browning.
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Toast walnuts in a dry skillet over medium heat for 3–4 mins until fragrant. Cool before chopping.
2. Make the Dressing
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In a small bowl, whisk mayonnaise, Dijon, honey, lemon zest, salt, and pepper.
3. Assemble the Salad
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In a large bowl, combine apples, celery, grapes, walnuts, and raisins (if using).
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Pour dressing over and gently toss to coat.
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Chill for 15–30 mins before serving to let flavors meld.
4. Serve
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Garnish with extra walnuts or herbs.
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Enjoy on a bed of lettuce, in a sandwich, or as a side dish!
Tips & Variations
✨ Make it lighter: Swap mayo with Greek yogurt or a mix of both.
✨ Crunchier texture: Add diced jicama or fennel.
✨ Elegant twist: Serve in endive leaves or avocado halves.
Why It’s Timeless
✔ Sweet & savory balance from apples, grapes, and celery.
✔ Creamy, tangy dressing ties everything together.
✔ Ready in 15 mins—no cooking required!
Originally created at NYC’s Waldorf Hotel in the 1890s, this salad remains a crowd-pleaser. Perfect for picnics, potlucks, or a quick healthy bite! 😊
Want a vegan version? Use plant-based mayo and skip the honey (swap with agave).
