Waldorf Salad

Named for New York’s Waldorf-Astoria Hotel, where this crisp lunch classic first appeared in the 1890s. Tart Granny Smith apples, celery, grapes, and walnuts meet a light lemony mayonnaise dressing, often served on cool lettuce leaves.

Serves 4

Estimate for one serving

• 320 cal
• 4.2g protein
• 22g carbs
• 25g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 2 medium Granny Smith apples
• 1 cup Red grapes
• 3 Celery stalks
• 1/2 cup Walnut halves
• 1/2 cup Mayonnaise
• 1 tbsp Fresh lemon juice
• 1/4 tsp Salt
• 1/8 tsp Black pepper
• 4 leaves Crisp lettuce leaves

Instructions

1. 1Chill a large mixing bowl in the refrigerator for 10 minutes.
2. 2Core the apples but do not peel them; cut into ½-inch cubes (about 3 cups).
3. 3Slice the grapes in half lengthwise.
4. 4Thinly slice the celery on the bias (about 1 cup).
5. 5Roughly chop the walnuts, reserving a few whole halves for garnish.
6. 6In the chilled bowl, whisk together the mayonnaise, lemon juice, salt, and pepper until smooth.
7. 7Add the apples, grapes, celery, and chopped walnuts to the dressing.
8. 8Toss gently until everything is evenly coated. Taste and adjust seasoning if needed.
9. 9Cover and refrigerate for at least 30 minutes (or up to 4 hours) to let flavors meld.
10. 10To serve, place one lettuce leaf on each plate and spoon about 1¼ cups of salad on top. Garnish with reserved walnut halves.