American · Lunch
Classic Waldorf Salad
A crisp raw salad of diced apple, celery, red grapes, and toasted walnuts folded through a lightened dressing of Greek yogurt thinned with lemon juice and a touch of honey. Served over lettuce leaves, it keeps the sweet-tart crunch of the original while trimming the heavy mayonnaise base.
$3
15 minsPrep
4 minsCook
19 minsTotal
EasyLevel
Nutrition per serving
275Calories
8.9gProtein
8.4gFat
48.1gCarbs
36.5gSugar
7.1gFiber
103mgSodium
8mgChol
1.6gSat Fat
412mgPotassium
152mgCalcium
1.1mgIron
0.3mcgVitamin B12
8.2mgVitamin C
Goes well with
Dry Riesling
local
Sparkling Apple Cider
international
vegetarian
gluten-free
egg-free
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Core and dice the apple, slice the celery thin, halve the red grapes, and break walnuts into rough pieces for even bites.
2
Toast
Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes, tossing frequently, until fragrant and one shade darker.
3
Toss
Whisk Greek yogurt, lemon juice, honey, salt, and pepper until smooth, then add apple, celery, and grapes and toss to coat evenly.
4
Plate
Lay lettuce leaves on a plate, spoon the salad on top, and scatter toasted walnuts over just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g apple
- 100g100g celery
- 80g80g red grapes
- 40g40g walnuts
- 160g160g Greek yogurt
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp honey
- 44 large lettuce leaves
- a pinch of salt
- a pinch of black pepper
