Waldorf Salad
Waldorf salad is a classic for a reason. The sweet mix of red grapes, chopped apples, crunchy celery, and buttery walnuts dressed in a tangy, creamy dressing can be served any time of year, whether as an appetizer, a side salad, or a light lunch. Try this retro salad piled high onto leafy green lettuce, then make it your own by adding flaked tuna or shredded cooked chicken.
Ingredients
- 1/4 cup mayonnaise or plain full-fat yogurt
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon granulated sugar (optional)
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper, plus more for garnish
- 2 medium sweet-tart apples, such as Gala, Honeycrisp, or Pink Lady (about 14 ounces total)
- 2 medium stalks celery, plus leaves for garnish
- 1 cup seedless red grapes (about 6 ounces)
- 3/4 cup walnut halves
- 12 leaves Bibb, Boston, or green leaf lettuce
- Place 1/4 cup mayonnaise or yogurt, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon granulated sugar (optional), 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper in a large bowl and whisk to combine.
- Prepare the following, adding each to the bowl of dressing as you complete it: Core and dice 2 medium apples (about 2 cups, no need to peel); halve 2 stalks celery lengthwise, then thinly slice crosswise (about 1 cup); halve 1 cup seedless red grapes.
- Place 3/4 cup walnuts in a small skillet over medium heat. Cook, tossing frequently, until fragrant and lightly toasted, 2 to 3 minutes. Transfer to a cutting board to cool slightly, about 2 minutes. Coarsely chop, add to the salad, and toss to combine.
- Divide 12 lettuce leaves among 4 wide, shallow bowls or plates. Divide the salad evenly between the bowls. (Alternatively, coarsely chop the lettuce and toss with the salad.) Garnish with celery leaves and more black pepper.