# Waldorf Salad

Crisp apples, celery, and toasted walnuts bound in a lightly sweetened mayo dressing — clean, crunchy, and ready in minutes.

_Salad · American_

Prep: 15 min · Total: 15 min · Yields: 4 servings

## Ingredients

- 2 large apples (crisp variety such as Honeycrisp or Fuji, cored and cut into ½-inch cubes)
- 1 tbsp lemon juice (freshly squeezed)
- 3 celery stalks (thinly sliced)
- ½ cup walnuts (roughly chopped, toasted)
- ½ cup red seedless grapes (halved)
- ½ cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp honey
- ¼ tsp kosher salt
- ¼ tsp black pepper (freshly ground)
- 4 butter lettuce leaves (optional, for serving)

## Instructions

1. Toast the 0.5 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.
2. Cut the 2 large apples into ½-inch cubes and toss immediately with the 1 tbsp lemon juice to prevent browning.
3. Add the 3 celery stalks, 0.5 cup red seedless grapes, and cooled walnuts to the bowl with the apples.
4. In a small bowl, whisk together the 0.5 cup mayonnaise, 2 tbsp sour cream, 1 tbsp honey, 0.25 tsp kosher salt, and 0.25 tsp black pepper until smooth.
5. Pour the dressing over the apple mixture and fold gently until everything is evenly coated.
6. Taste and adjust seasoning — add a squeeze more lemon juice if it needs brightness, or a touch more honey for sweetness.
7. Refrigerate for at least 10 minutes before serving to let the flavors meld. Serve on 4 butter lettuce leaves if desired.

## Tip

> Toast the walnuts even if it feels optional — raw walnuts can taste bitter and flat against the sweet dressing, while toasted ones add a nutty depth that anchors the whole salad.

Tags: salad, no-cook, vegetarian, make-ahead, 30-minute

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Canonical: https://just-recipes.io/recipes/waldorf-salad