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AmericanSaladVegetarianGluten-Free

Waldorf Salad

Name: Waldorf Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 2 large crisp red apples such as Honeycrisp or Fuji, cored and diced; 2 large crisp green apples such as Granny Smith, cored and diced; 1 tbsp fresh lemon juice; 4 stalks celery, thinly sliced; 1 cup red seedless grapes, halved; 1 cup walnut halves, toasted; 3/4 cup mayonnaise; 2 tbsp sour cream; 1 tbsp honey; 1/4 tsp kosher salt; 1/8 tsp freshly ground black pepper; 1 head butter lettuce, leaves separated and washed

Crisp apples and toasted walnuts meet creamy mayo dressing in this timeless salad that's all about satisfying crunch and elegant simplicity. Bright grapes and celery add freshness, while sour cream lightens the dressing just enough to let each ingredient shine. Perfect for lunch gatherings, holiday spreads, or whenever you need a dish that feels both comforting and refined.

Prep

20 minutes

Cook

5 minutes

Total

25 minutes

Serves

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Ingredients

Units

Instructions

1
Toast the walnuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate to cool, then roughly chop.
2
Place the diced apples in a large mixing bowl and toss with lemon juice to prevent browning.
3
Add the sliced celery, halved grapes, and chopped toasted walnuts to the bowl with the apples.
4
In a small bowl, whisk together the mayonnaise, sour cream, honey, salt, and pepper until smooth and well combined.
5
Pour the dressing over the apple mixture and fold gently with a rubber spatula until all ingredients are evenly coated.
6
Arrange butter lettuce leaves on a serving platter or individual plates. Spoon the Waldorf salad onto the lettuce leaves.
7
Serve immediately, or cover and refrigerate for up to 2 hours before serving.

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Waldorf Salad

Prep

20 minutes

Cook

5 minutes

Total

25 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Toast the walnuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and lightly golden. Transfer to a plate to cool, then roughly chop.
2
Place the diced apples in a large mixing bowl and toss with lemon juice to prevent browning.
3
Add the sliced celery, halved grapes, and chopped toasted walnuts to the bowl with the apples.
4
In a small bowl, whisk together the mayonnaise, sour cream, honey, salt, and pepper until smooth and well combined.
5
Pour the dressing over the apple mixture and fold gently with a rubber spatula until all ingredients are evenly coated.
6
Arrange butter lettuce leaves on a serving platter or individual plates. Spoon the Waldorf salad onto the lettuce leaves.
7
Serve immediately, or cover and refrigerate for up to 2 hours before serving.

Reviews

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