Waldorf Salad
Crisp apples, celery, and toasted walnuts bound in a lightly sweetened mayo dressing — clean, crunchy, and ready in minutes.
Ingredients
- 2 largeapples(crisp variety such as Honeycrisp or Fuji, cored and cut into ½-inch cubes)
- 1 tbsplemon juice(freshly squeezed)
- 3celery stalks(thinly sliced)
- ½ cupwalnuts(roughly chopped, toasted)
- ½ cupred seedless grapes(halved)
- ½ cupmayonnaise
- 2 tbspsour cream
- 1 tbsphoney
- ¼ tspkosher salt
- ¼ tspblack pepper(freshly ground)
- 4butter lettuce leaves(optional, for serving)
Method
- 01
Toast the ½ cup walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant and lightly golden. Tip onto a plate and let cool.
- 02
Cut the 2 large apples into ½-inch cubes and toss immediately with the 1 tbsp lemon juice to prevent browning.
- 03
Add the 3 celery stalks, ½ cup red seedless grapes, and cooled walnuts to the bowl with the apples.
- 04
In a small bowl, whisk together the ½ cup mayonnaise, 2 tbsp sour cream, 1 tbsp honey, ¼ tsp kosher salt, and ¼ tsp black pepper until smooth.
- 05
Pour the dressing over the apple mixture and fold gently until everything is evenly coated.
- 06
Taste and adjust seasoning — add a squeeze more lemon juice if it needs brightness, or a touch more honey for sweetness.
- 07
Refrigerate for at least 10 minutes before serving to let the flavors meld. Serve on 4 butter lettuce leaves if desired.
Adapted from public domain & community sources