Waldorf Salad
This Waldorf salad is loaded with apples, celery and walnuts. It's crisp, crunchy, refreshing and perfect served as a light appetizer or side salad.
Course: Salad
Cuisine: American
Keyword: waldorf salad
Servings: 4
- 2 medium apples diced (I used Honeycrisp and Granny Smith)
- 1 cup red seedless grapes chopped in half
- 1/2 cup diced celery diced
- 1/2 cup chopped walnuts toasted, if you’d like
- 1/2 cup plain yogurt regular, Greek or dairy-free or mayonnaise
- 1/4 cup golden raisins optional
- 1/4 cup fresh parsley optional
- 1/2 Tablespoon lemon juice
- 1/2 teaspoon sea salt
- sprinkle of black pepper to taste
- Butter or Bibb lettuce for serving (optional)
Toast walnuts: add walnuts into a skillet over medium heat and toast for 2-5 minutes or until fragrant, tossing occasionally. Remove from pan and let cool.
Make salad: In a large bowl combine diced apple, grapes, celery, walnuts, yogurt, lemon juice as well as raisins and parsley (if using). Taste and season with salt and add pepper if desired.
Serve: Serve salad over a bed of lettuce, if desired.
Storage: Salad will keep in the fridge in an airtight container for 3-4 days.
- Vegan option: use a dairy-free yogurt like Culina coconut yogurt or a vegan mayonnaise.
- Yogurt sub: You can use mayonnaise in place of yogurt or even do 1/4 cup yogurt and 1/4 cup mayo.
- For a sweeter version: add 1 teaspoon maple syrup or honey.
Serving: 1/4 of recipe | Calories: 224kcal | Carbohydrates: 30g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 318mg | Fiber: 5g | Sugar: 23g