Description
This classic Waldorf salad recipe pairs crisp apples, juicy grapes, celery, and toasted walnuts with a creamy Greek yogurt and mayo dressing. It comes together in 10 minutes and works as a light lunch (add cooked chicken for a complete meal), a brunch side, or a holiday side dish. Naturally gluten-free.
Ingredients
Units
For the salad:
- 2 crisp red apples, Fuji or Gala
- 1 crisp green apple, Granny Smith
- 3/4 cup chopped celery, about 3 ribs, sliced 1/4-inch thick
- 1 cup halved red grapes
- 1/2 cup chopped walnuts
For the dressing:
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 teaspoons honey
- 1 Tablespoon fresh lemon juice
- 1/4 teaspoon sea salt + freshly ground black pepper (to taste)
For serving: Green leaf lettuce or mixed greens.
Instructions
- Prepare the ingredients: Wash and dice the apples into 1/2-inch pieces. Halve the grapes and chop the celery.
- Prepare the dressing: In a medium bowl, stir together the mayonnaise, plain Greek yogurt, honey, lemon juice, salt and pepper. Stir until combined.
- Combine the ingredients: Add the grapes, celery, and walnuts to the apples. Stir in the prepared dressing until everything is well coated. Refrigerate until ready to serve.
- Serve the salad: Serve in a large bowl or scoop individual portions onto a bed of green leaf lettuce or mixed greens.
Notes
Storage: Store leftover Waldorf Apple Salad in an airtight container in the refrigerator for up to 2 days. The apples may soften slightly, but the flavors will still be delicious.