Waldorf Salad Iii
Discover the perfect balance of crisp, creamy, and sweet with Waldorf Salad III—a fresh and satisfying twist on the classic fruit-and-nut salad. Featuring crisp apples like Fuji or Honeycrisp, crunchy celery, juicy red grapes, and the option of toasted walnuts for added depth, this salad is tossed in a luscious dressing of tangy Greek yogurt, creamy mayonnaise, honey, and a splash of lemon juice for brightness. Serve it atop romaine leaves for an elegant presentation or enjoy it straight from the bowl for a no-fuss, crowd-pleasing side dish. Ready in just 15 minutes, this salad is ideal for picnics, potlucks, or a light, wholesome lunch. Make it ahead to let the flavors meld perfectly and savor the refreshing delight of this timeless classic with a modern twist.
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Recipe Information
Ingredients
- 2 large Apples (crisp and sweet, such as Fuji or Honeycrisp)
- 2 medium Celery stalks
- 1 cup Red grapes (halved and seedless)
- 0.5 cup Walnuts (chopped and toasted, optional)
- 0.3333 cup Mayonnaise
- 0.3333 cup Plain Greek yogurt
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Honey
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper (freshly ground)
- 4 leaves Romaine lettuce leaves (optional, for serving)
Instructions
Wash the apples thoroughly, then core and dice them into bite-sized pieces. Leave the skin on for added color and texture, if desired.
Chop the celery stalks into thin slices for a pleasant crunch.
If not already prepared, halve the grapes and ensure they’re seedless.
Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Allow the walnuts to cool before adding them to the salad.
In a small mixing bowl, prepare the dressing by whisking together the mayonnaise, plain Greek yogurt, lemon juice, honey, salt, and black pepper until smooth and well combined.
In a large mixing bowl, combine the diced apples, sliced celery, halved grapes, and toasted walnuts.
Pour the dressing over the salad ingredients and gently toss everything together until evenly coated. Be careful not to crush the grapes.
For presentation, you can serve the Waldorf Salad over romaine lettuce leaves or enjoy it as is.
Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld together.
Serve chilled and enjoy your fresh Waldorf Salad III!
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 79.3 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1321 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
