Waldorf Salad Recipe
Kimberly Killebrew
Originally made for New York City’s rich and elite, Waldorf Salad soon became a staple in every American home. Crispy apples, juicy grapes, crunchy celery and toasted walnuts are enveloped in a creamy sauce - it's the perfect salad for any casual or formal occasion.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine American
Servings 6 servings
Calories 248 kcal
- For the Dressing:
- 1/3 cup mayonnaise
- 2 tablespoons plain full fat yogurt
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- For the Salad:
- 2 cups firm red skinned apples , cored and diced
- 1 cup red seedless grapes , halved
- 1 cup sliced celery
- 3/4 cup toasted chopped walnuts (toast them on a lined baking sheet in the oven at 375F until their color slightly darkens, then let cool completely)
- 3 tablespoons raisins (can also use dried cherries or cranberries)
In a small bowl, whisk together the dressing ingredients. In a large mixing bowl add all of the salad ingredients. Pour over the dressing and stir to thoroughly combine. Serve immediately, otherwise cover and refrigerate.
- For a lightened up version you can use light mayonnaise, low fat yogurt, and stevia.
Calories: 248kcal | Carbohydrates: 19g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 289mg | Potassium: 273mg | Fiber: 3g | Sugar: 9g | Vitamin A: 115IU | Vitamin C: 5mg | Calcium: 36mg | Iron: 1mg