Waldorf salad with yogurt dressing
20 min · 5 g protein · 168 cals / serving
The New York hotel classic: crisp apple, crunchy celery, juicy red grapes and toasted walnuts in a creamy lemon dressing, piled on soft lettuce leaves. The dressing is mostly Greek yogurt with just enough mayo and honey to taste like the original, and it is sweet, sharp and crunchy all at once.
Ingredients
- 1/3 cup walnuts, roughly chopped
Dressing
- 3/4 cup nonfat Greek yogurt
- 2 tbsp light mayonnaise
- 1 1/2 tbsp lemon juice
- 1 1/2 tsp honey
- 1/4 tsp salt
- a few grinds black pepper
- 2 large apples, crisp, such as Honeycrisp or Gala, cored and diced
- 4 stalks celery, thinly sliced
- 1 1/4 cups red seedless grapes, halved
To serve
- 1 small head butterhead lettuce, leaves separated
Steps
- Toast the walnuts in a dry pan over medium heat, shaking often, 4–5 minutes until fragrant. Tip onto a plate to cool.
- In a large bowl, whisk the yogurt, mayo, lemon juice, honey, salt and pepper until smooth.
- Add the diced apple straight to the dressing as you cut it (the lemon keeps it from browning), then the celery and grapes. Fold until everything is coated.
- Line a platter or bowls with the lettuce leaves, spoon the salad on top and scatter over the walnuts. Serve within a few hours.
Good to know
Which apples are best?
A crisp, sweet-tart apple that holds its crunch: Honeycrisp, Gala, Pink Lady or Fuji. Half a Granny Smith in the mix adds a sharper edge.
Can I turn it into lunch?
Fold in 2 cups of diced cooked chicken breast and it becomes a classic chicken Waldorf for four, good in lettuce cups or a wrap.
Can I use more mayo?
For the classic all-mayo dressing, use 180 g light mayo and no yogurt. It is richer and sweeter, at about 26 instead of 52.
Alternative
Per
- Calories
- 80
- Protein
- (12%)
- 2 g
- Fat
- (34%)
- 3 g
- Carbohydrates
- (54%)
- 11 g
- of which sugar
- 9 g
- Fiber
- 1 g
- Sodium
- 104 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1006 kcal goes into the pot and 1253 g of ingredients comes out as about 1250 g of food: 80 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.