Classic Waldorf Salad
This elegant salad was created at the Waldorf-Astoria Hotel in New York City in the 1890s. It combines crisp apples, crunchy celery, sweet grapes, and toasted walnuts in a light, creamy dressing.
Ingredients
- 2 large crisp apples (Honeycrisp or Granny Smith)
- 3 celery stalks, sliced
- 1 cup red seedless grapes, halved
- 1/2 cup walnuts, toasted and roughly chopped
- 1/2 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
- Butter lettuce leaves for serving
Instructions
- Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Let cool, then roughly chop.
- Core apples and cut into bite-sized cubes. Toss with lemon juice to prevent browning.
- In a large bowl, whisk together mayonnaise, Greek yogurt, remaining lemon juice, and honey. Season with salt and pepper.
- Add apples, celery, and grapes to the dressing. Toss gently to coat.
- Fold in most of the walnuts, reserving some for topping.
- Arrange butter lettuce leaves on a serving platter or individual plates.
- Spoon the salad onto the lettuce and top with reserved walnuts.
- Serve immediately or refrigerate for up to 2 hours.
Chef's Tips
- Use a mix of red and green apples for color
- Greek yogurt lightens the dressing while adding creaminess
- Add dried cranberries for extra color and sweetness
- Serve as a side dish with roasted chicken or pork