American Waldorf Salad
A refreshingly crisp salad featuring apples, celery, grapes, and toasted walnuts bound in a tangy-sweet dressing.
Ingredients
Dressing
- 0.5 cup mayonnaise substitute part Greek yogurt for tang
- 2 tablespoons plain Greek yogurt keep chilled until mixing
- 1 tablespoon fresh lemon juice freshly squeezed only
- 1 teaspoon honey for subtle sweetness
- 0.25 teaspoon kosher salt adjust to taste
- 0.125 teaspoon freshly ground black pepper for gentle spice
Salad
- 2 apples cored and diced; leave skin on
- 2 stalks celery thinly sliced
- 1 cup seedless red grapes halved
- 0.5 cup walnuts toasted and roughly chopped
- 2 tablespoons fresh chives chopped
Instructions
Dressing
- Whisk together mayonnaise, Greek yogurt, lemon juice, honey, salt, and pepper in a medium bowl until silky smooth.
Salad
- Toss apple cubes with extra lemon juice immediately to prevent browning, then fold in celery and grapes.
- Pour the dressing over the fruit mixture and gently fold to coat without crushing the ingredients.
- Sprinkle in toasted walnuts and chives, then chill for at least 15 minutes before serving.
Notes
For best texture, assemble just before serving or chill no longer than 2 hours to keep apples crisp.
You can swap pecans for walnuts for a milder nut flavor.
Leftovers stay fresh in an airtight container for up to 24 hours in the refrigerator.