Waldorf salad
By Ailsa Burt
Chop apples, celery and walnuts to make this classic American salad, full of freshness and crunch. You can make the dressing up to two days in advance
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Prep:15 mins
Cook:4 mins
- Easy
Nutrition per serving
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kcal 368
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fat 30g
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saturates 4g
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carbs 14g
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sugars 0g
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fibre 5g
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protein 6g
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salt 0.41g
Ingredients
- 50g walnuts , toasted and roughly chopped
- 2 apples (we used Granny Smith), roughly chopped
- 1 lemon , juiced
- 100g mayonnaise
- 2 tbsp Greek-style yogurt
- ½ tbsp Dijon mustard
- 150g red grapes , halved
- 3 celery sticks, finely sliced
- 1 romaine or Little Gem lettuce , leaves separated and torn if large
Method
Heat a dry frying pan over a medium-high heat and toast the walnuts for 3-4 mins until lightly golden and aromatic. Tip into a bowl and leave to cool.
Toss the apples with a splash of the lemon juice to prevent them discolouring. Combine the mayonnaise, yogurt, mustard and remaining lemon juice in a large bowl and season well. The dressing will keep chilled for up to two days. Mix the apples, grapes and celery with the dressing and toss well in a large bowl to ensure everything is evenly coated. Arrange the lettuce leaves on a serving platter and spoon over the apple mixture and any remaining dressing from the bowl. Scatter over the toasted walnuts before serving.
