Description
This classic Waldorf Salad blends crisp apples, juicy grapes, crunchy celery, and nuts with a creamy Greek yogurt dressing sweetened with honey and tangy lemon juice. Perfect as a refreshing side dish or light lunch, it’s quick to prepare and can be chilled for enhanced flavor.
Ingredients
Scale
Fruits & Vegetables
- 2 cups diced apples (e.g., Granny Smith or Honeycrisp)
- 1 cup red or green grapes, halved
- 1 cup celery, diced
Nuts & Dried Fruits
- ½ cup walnuts, chopped (or pecans)
- ½ cup raisins or dried cranberries (optional)
Dressing
- 1 cup plain Greek yogurt (or mayonnaise)
- 1 tablespoon honey or maple syrup (adjust to taste)
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Dice the Ingredients: In a large mixing bowl, combine the diced apples, halved grapes, diced celery, chopped walnuts, and raisins or dried cranberries (if using) to create the salad base.
- Make the Dressing: In a separate small bowl, whisk together the Greek yogurt, honey or maple syrup, lemon juice, salt, and pepper until smooth and well combined to make a creamy, tangy dressing.
- Mix the Salad: Pour the dressing over the fruit and nut mixture, and gently toss until all ingredients are evenly coated, ensuring balanced flavor in every bite.
- Chill (Optional): If you have time, refrigerate the salad for about 5 minutes to allow the flavors to meld and enhance the refreshment factor.
- Serve: Serve the Waldorf Salad immediately, or store it in the refrigerator until ready to serve for a fresh, crisp experience.
Notes
- You can substitute mayonnaise for Greek yogurt for a richer, creamier dressing.
- Walnuts can be toasted for additional flavor before adding to the salad.
- Adjust the sweetness by varying the amount of honey or maple syrup according to your preference.
- The salad is best served fresh but can be refrigerated for up to 1 day.
- For a vegan version, use a plant-based yogurt and maple syrup instead of honey.
