Waldorf Salad

Name: Waldorf Salad
Prep time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: apple 2 piece; celery 2 stalk; walnuts 60 g; mayonnaise 4 tsp; lemon juice 1 tsp; sugar 0.5 tsp; grapes 100 g

Quick answer

Active time: 15 min
Waiting: See the steps
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Crisp apple cubes, thin celery, juicy grapes and lightly toasted walnuts are held together by a light mayonnaise dressing.

With only a few teaspoons of mayonnaise and a little sugar and lemon, the dressing should coat thinly, and pressing on the fruit releases juice that turns it runny. The walnuts are warmed in a dry pan over low heat until fragrant, then cooled completely so they match the temperature of everything else. Tossing the apple with lemon juice right after cutting keeps it from browning, and that same juice ends up in the dressing. Swapping half the mayonnaise for Greek yogurt makes a lighter version.

Ingredients

servings

IngredientAmount

apple2 piece

celery2 stalk

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Instructions

6 steps

1

Rinse and dry 2 apples, then cut them into bite-size cubes.

Toss them right away with 1 tsp lemon juice so the cut surfaces stay bright and do not brown while the other ingredients are prepared.
2

Trim 2 celery stalks and peel away any tough strings if they are noticeable, then slice thinly.

Halve 100 g grapes and remove seeds if present, keeping the pieces similar in size for easy eating.
3

Break only the large pieces of 60 g walnuts so the salad keeps texture.

Warm them in a dry pan over low heat for about 2 minutes, just until fragrant, then cool before mixing.
4

In a large bowl, stir 4 tsp mayonnaise with 0.5 tsp sugar first so the sugar dissolves evenly.

Add any lemon juice left from the apples and mix until the dressing looks smooth and lightly glossy.
5

Add the apples, celery, grapes, and cooled walnuts to the dressing.

Fold from the bottom upward with a spatula, coating everything lightly without pressing hard, because crushed fruit releases juice and turns the salad watery.
6

Cover the bowl and chill the salad for 30 minutes so the flavors settle and the texture stays crisp.

Stir once just before serving, then check that the dressing still coats the fruit without pooling.