Classic Waldorf Salad (Print Version)
# Ingredients:
→ Creamy Dressing
01 -
3 tablespoons Greek yogurt (regular or dairy-free variety)
02 -
3 tablespoons mayonnaise
03 -
1 tablespoon fresh lemon juice
04 -
1 tablespoon honey
→ Fresh Salad Components
05 -
2 crisp green apples, diced into bite-sized pieces
06 -
1 cup celery stalks, diced
07 -
1 cup fresh grapes, sliced in half
08 -
1 cup toasted walnuts or pecans, roughly chopped
09 -
2 tablespoons fresh parsley, finely minced
10 -
½ teaspoon kosher salt
→ Optional Serving
11 -
Fresh butter lettuce leaves for presentation
# Instructions:
01 -
In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, fresh lemon juice, and honey until smooth and well combined. Set this creamy mixture aside while you prepare the other ingredients.
02 -
In a large serving bowl, combine the diced apples, celery, halved grapes, chopped nuts, and fresh parsley. Add the salt and pour the prepared dressing over everything. Gently toss until all ingredients are evenly coated with the creamy dressing. Serve immediately for the best texture and flavor.
# Notes:
01 -
Make sure your toasted nuts are completely cooled before adding them to prevent melting the yogurt-based dressing.
02 -
Any crisp, tart apple variety works well - Granny Smith apples are particularly recommended for their tartness and crunch.
03 -
This salad is best enjoyed fresh but can be stored in the refrigerator for 2-3 days in an airtight container.
04 -
For make-ahead preparation, you can dice the fruits (except apples), herbs, and nuts up to a day in advance, storing everything separately.
05 -
The salad can be assembled 2-3 hours before serving, but shouldn't be made much earlier to maintain optimal texture.