Waldorf Salad Recipe
This Waldorf Salad recipe combines crisp apples, celery, grapes, and walnuts in a creamy dressing. A refreshing classic with a timeless New York origin.
Ingredients
- Base Ingredients
- 2 large apples red or green apple for tang – crisp, juicy, and fresh
- 1 cup celery thinly sliced – adds that signature crunch
- 1 cup seedless grapes halved – sweet, juicy balance
- ½ cup walnuts toasted and chopped – nutty richness
- Dressing
- ½ cup mayonnaise – creamy base or Greek yogurt for lighter option
- 1 tablespoon lemon juice – keeps apples bright and fresh
- 1 teaspoon honey – optional adds a gentle sweetness
- Pinch of salt and black pepper – to balance flavors
- Garnish Optional
- Lettuce leaves – traditional bed for serving
- Extra walnut halves or grape clusters – for presentation
Instructions
- Prep the apples. Core and chop into bite-sized pieces. Toss immediately with lemon juice so they don’t brown.
- Chop the celery and grapes. Keep pieces small enough for easy bites.
- Toast the walnuts. Lightly toast in a skillet or oven for 5 minutes to bring out flavor. Cool before adding.
- Make the dressing. In a small bowl, whisk together mayonnaise (or yogurt), honey, salt, and pepper.
- Combine ingredients. Gently toss apples, celery, grapes, and walnuts with the dressing until coated.
- Chill before serving. Cover and refrigerate at least 30 minutes for flavors to blend.
- Serve. Traditionally on a bed of lettuce, but a bowl works just fine!
Notes
- Use crisp apples. Softer apples won’t hold up — stick with Fuji, Honeycrisp, or Granny Smith.
- Toast the nuts. It elevates the flavor tenfold — don’t skip this step!
- Don’t overdress. Start with less dressing and add more if needed; you want a light coating, not soup.
- Chill before serving. The flavors need at least 30 minutes to mingle.
- Add lettuce just before serving. Otherwise, it gets soggy.