Classic Waldorf Salad

Name: Classic Waldorf Salad
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 6 servings
Cuisine: American
Ingredients: ¾ cup (85 g) walnut halves, coarsely chopped; ⅓ cup (80 g) mayonnaise; ¼ cup (60 g) plain whole-milk Greek yogurt; 2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon; 1 teaspoon (7 g) honey; ¼ teaspoon (1½ g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; 3 large (about 1.25 lb total) (560 g) large crisp apples, such as Honeycrisp and Gala, cored and cut into ¾-inch (2 cm) cubes, skin on; 3 ribs (150 g) celery ribs, thinly sliced on the diagonal, about ¼ inch (6 mm) thick; 1 cup (150 g) seedless red grapes, halved lengthwise; 6 leaves (90 g) butter lettuce leaves, washed and dried (optional)

From the MyKitchenBank Kitchen

Crisp apples, celery, juicy grapes and toasted walnuts are tossed in a creamy, lightly tangy dressing of mayonnaise, yogurt and lemon. A fresh, crunchy American classic that comes together in 20 minutes.

Prep: 15 min
Cook: 6 min
Wait: 30 min
Total: 51 min
Makes: About 6 cups (6 side-dish servings)

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Ingredients

6 servings

¾ cup (85 g) walnut halves, coarsely chopped
For the dressing
⅓ cup (80 g) mayonnaise
¼ cup (60 g) plain whole-milk Greek yogurt
2 tablespoons (30 ml) fresh lemon juice, from about 1 lemon
1 teaspoon (7 g) honey
¼ teaspoon (1.5 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
For the salad
3 large (about 1.25 lb total) (560 g) large crisp apples, such as Honeycrisp and Gala, cored and cut into ¾-inch (2 cm) cubes, skin on
3 ribs (150 g) celery ribs, thinly sliced on the diagonal, about ¼ inch (6 mm) thick
1 cup (150 g) seedless red grapes, halved lengthwise
For serving
6 leaves (90 g) butter lettuce leaves, washed and dried (optional)

Equipment (5)

Large mixing bowl (at least 3-quart / 3 L)
Small dry skillet (8-inch / 20 cm)
Cutting board and sharp chef's knife
Rubber spatula
Measuring cups and spoons

Steps

Before you start

Chill the serving bowl and the apples if you can; cold fruit stays crisper.
Make the dressing first so the cut apples can go straight into it and won't brown.
Choose firm, crisp apples such as Honeycrisp, Fuji, Gala or Pink Lady. Soft apples turn mealy.
Allow 30 minutes of chilling before serving so the flavors meld.

1
Toast the walnuts
- Place the chopped walnuts in a dry 8-inch (20 cm) skillet over medium heat.
- Stir often for 5 to 6 minutes.
- Tip them onto a plate right away to stop the cooking, and let them cool completely.
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Ready when: Walnuts smell nutty and are a shade darker, with lightly browned edges.
Tip: Walnuts burn quickly once they smell toasty. Don't walk away from the pan.
2
Mix the dressing
- In a large bowl, whisk together the mayonnaise, yogurt, lemon juice, honey, salt and several grinds of pepper until smooth and creamy.
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Ready when: The dressing is smooth with no streaks of yogurt.
Tip: Making the dressing first lets you coat the apples immediately so they don't brown.
3
Cut the apples
- Quarter and core the apples, then cut them into ¾-inch (2 cm) cubes, leaving the skin on for color.
- Add the cubes to the dressing as you cut them, and stir to coat.
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Ready when: Every apple cube is glistening with dressing.
Tip: The lemon juice in the dressing slows browning, but only on pieces it touches.
4
Add celery and grapes
- Add the sliced celery and halved grapes to the bowl.
- Fold gently with a rubber spatula until everything is evenly coated.
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Ready when: The dressing coats the fruit lightly and doesn't pool at the bottom of the bowl.
5
Chill the salad
- Cover the bowl and refrigerate for 30 minutes so the flavors blend and the salad gets thoroughly cold.
- Keep the toasted walnuts at room temperature in the meantime.
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Ready when: The salad is cold throughout.
Tip: Hold the walnuts back until serving so they stay crunchy.
6
Season and serve
- Taste the salad and add a pinch more salt or pepper, or a squeeze of lemon, if needed.
- Fold in the cooled walnuts.
- Serve in a bowl, or spoon into butter lettuce leaves for individual cups.
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Ready when: The salad tastes creamy, lightly tangy and slightly sweet, with a distinct crunch.
Tip: Fold in the walnuts just before serving for the best crunch.

Good to know

Tips

Leave the apple skins on for color and texture.
Cut the apples and celery to similar sizes so every bite has a balance of crunch.
For a lighter salad, use half yogurt and half mayonnaise (⅓ cup / 80 g of each).
Pat the grapes dry after rinsing so extra water doesn't thin the dressing.

Make ahead

"Toast the walnuts up to 3 days ahead and store airtight at room temperature. Mix the dressing up to 2 days ahead and refrigerate. Assemble the salad (without walnuts) up to 4 hours before serving."

Storage & reheating

"Refrigerate in an airtight container for up to 2 days; the apples soften and the walnuts lose crunch over time. Store at room temperature no longer than 2 hours. Not suitable for freezing. Serve cold, no reheating."

Substitutions

walnut halves → pecans. Toast the same way; they give a slightly sweeter flavor.
plain whole-milk Greek yogurt → sour cream. Use the same amount for a richer dressing.
seedless red grapes → dried cranberries or raisins. Use ⅓ cup (45 g); the salad will be sweeter and chewier.
honey → maple syrup or granulated sugar. Use the same amount.