American · Lunch
Classic Waldorf Salad
A crisp raw salad of diced apple, celery, and toasted walnuts bound in a lemon-spiked yogurt dressing, folded through with sweet grapes and served over a bed of lettuce. Cold, crunchy, and lightly tangy, it is a cool no-cook side built on fresh fruit and nuts.
$2
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
489Calories
10.9gProtein
34.6gFat
43.8gCarbs
29.3gSugar
8.4gFiber
130mgSodium
5mgChol
4gSat Fat
777mgPotassium
152mgCalcium
2.2mgIron
0.2mcgVitamin B12
16.4mgVitamin C
Goes well with
Dry Riesling
local
Sparkling Apple Cider
international
vegetarian
gluten-free
egg-free
high-fiber
low-cholesterol
herb-salt
all-time-classics
vegetarian
gluten-free
low-chol
quick-lunch
Instructions
1
Prep
Core and dice the apple on a board, then toss the pieces with lemon juice in a bowl until coated.
2
Toast
Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes, tossing, until nutty and darker, then cool and chop.
3
Toss
Whisk yogurt with salt and pepper, then add celery, halved grapes, and walnuts to the apple and fold gently until lightly coated.
4
Plate
Line a plate with lettuce leaves and mound the salad on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 100g1/2 cup chopped walnuts
- 22 small apple (about 130g)
- 22 celery stalk (about 60g)
- 150g150g red seedless grapes
- 90g90g plain yogurt
- 4 tsp4 tsp lemon juice
- a pinch of salt
- a pinch of black pepper
- 50g50g lettuce leaves
