Description
This Waldorf salad recipe features a beautiful symphony of crisp celery, sweet Ruby grapes, and toasted walnuts, all coated in a creamy dressing. It’s a versatile dish perfect for a speedy weeknight side, a light lunch, or a healthy potluck.
Ingredients
- 2 cups celery, thinly sliced
- 2 cups Ruby grapes, halved (or red seedless)
- 1 cup walnuts, chopped (or pecans)
- 0.5 cup mayonnaise (or plain Greek yogurt)
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup
- Pinch of salt
- Pinch of pepper
- 1–2 tablespoons milk (optional, for consistency)
- 1 small apple, diced (optional)
- 1 cup cooked shredded chicken or turkey (optional)
Instructions
- Prepare Produce: Wash and halve grapes, ensuring they are dry. Trim and finely slice celery. Toast walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant, then cool and chop.
- Mix Dressing: In a medium bowl, whisk together mayonnaise (or yogurt), lemon juice, and honey (or maple syrup). Season with salt and pepper to taste. If needed, add 1-2 tablespoons milk for desired consistency.
- Combine Ingredients: Gently fold the grapes, celery, and walnuts into the creamy dressing until evenly coated. If desired, add shredded chicken or turkey at this stage.
- Chill Salad: Cover the salad and refrigerate for 30 minutes to allow the flavors to meld before serving.
Notes
For a lighter version, use Greek yogurt instead of mayonnaise. If the salad is too runny, ensure produce was dry or add more dressing base. To enhance flavor, add more lemon juice or a dash of Dijon mustard. Consider optional additions like diced apple or shredded chicken for a more substantial meal.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad, Side Dish
- Method: Mixing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (180 g)
- Calories: 320 calories
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 12 mg