American · Lunch
Classic Waldorf Salad
A crisp raw salad of diced apple, celery, and grapes bound in a light Greek yogurt dressing brightened with lemon juice and a touch of honey. Toasted walnuts add crunch and richness, while a bed of lettuce carries the mix. No cooking involved, just chilling to let the flavours settle.
$3
15 minsPrep
4 minsCook
19 minsTotal
EasyLevel
Nutrition per serving
389Calories
22.5gProtein
14.4gFat
45.4gCarbs
34.5gSugar
5.3gFiber
227mgSodium
21mgChol
3.4gSat Fat
456mgPotassium
234mgCalcium
1.2mgIron
0.9mcgVitamin B12
8.5mgVitamin C
Goes well with
Dry Riesling
local
Sparkling Apple Cider
international
vegetarian
gluten-free
egg-free
low-cholesterol
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Core and dice the apple, slice the celery, halve the grapes into a bowl, then toss with lemon juice to prevent browning.
2
Toast
Spread the chopped walnuts in a dry skillet over medium heat and toast 3 to 4 minutes, shaking often, until nutty and darker.
3
Toss
Whisk the Greek yogurt with honey, salt, and pepper, fold over the apple mixture until coated, then stir in the cooled walnuts.
4
Plate
Line a plate with crisp lettuce leaves and mound the dressed salad on top, scattering any loose walnuts over the surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/3 cup420g low-fat Greek yogurt
- 22 small apple (220g)
- 22 stalk (100g) celery
- 2/3 cup100g red grapes
- 1/2 cup50g walnuts
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp honey
- 2 cup60g crisp lettuce leaves
- a pinch of salt
- a pinch of black pepper
