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Bowl of classic Waldorf salad with red and green apple pieces, halved grapes, celery and toasted walnuts in a creamy dressing, butter lettuce around the bowl

Classic Waldorf Salad With Toasted Walnuts

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A classic Waldorf salad with Honeycrisp, Gala and Granny Smith apples, thin celery, halved grapes and toasted walnuts in a bright mayonnaise and Greek yogurt dressing. Includes the two day Thanksgiving prep plan and the rules that keep every bite crisp.

  • Total Time: 55 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 large Honeycrisp or Gala apples, cored and cut into 1/2 inch pieces
  • 1 large Granny Smith apple, cored and cut into 1/2 inch pieces
  • 2 tablespoons fresh lemon juice, divided
  • 4 celery stalks, thinly sliced, about 1 1/2 cups
  • 2 cups red seedless grapes, halved lengthwise
  • 1 cup walnut halves and pieces, toasted and cooled
  • 1/2 cup mayonnaise
  • 1/3 cup plain Greek yogurt, full fat
  • 2 teaspoons honey
  • 1/2 teaspoon fine salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons finely chopped flat leaf parsley
  • Butter lettuce leaves, for serving

Instructions

  1. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring often, until fragrant and a shade darker. Spread them on a plate and let them cool completely.
  2. Whisk the mayonnaise, Greek yogurt, 1 tablespoon of the lemon juice, honey, salt and black pepper in a small bowl until smooth. Refrigerate while you prepare the fruit.
  3. Core the apples and cut them into half inch pieces, leaving the skins on. As each apple is cut, place it in a large bowl and toss with part of the remaining lemon juice.
  4. Slice the celery thinly across the stalks. Halve the grapes lengthwise and pat them dry if they are wet from washing.
  5. Add the celery and grapes to the apples. Pour the chilled dressing over the mixture and fold gently with a wide spatula until every piece has a thin, even coat.
  6. Fold in two thirds of the cooled walnuts and the parsley. Cover and refrigerate for 30 minutes so the flavors settle and the celery firms.
  7. Taste after chilling and adjust with a pinch of salt or a few drops of lemon juice. The flavor should be bright first, creamy second and sweet only in the background.
  8. Line a serving bowl or platter with butter lettuce. Spoon the salad over the leaves and scatter the reserved walnuts on top just before serving.
  • Author: Chef Jordan
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes

Nutrition

  • Serving Size: 1
  • Calories: 290
  • Sugar: 14
  • Sodium: 150
  • Fat: 23
  • Saturated Fat: 3
  • Unsaturated Fat: 19
  • Trans Fat: 0
  • Carbohydrates: 20
  • Fiber: 4
  • Protein: 4
  • Cholesterol: 8

Find it online: https://cookaza.com/classic-waldorf-salad/