Waldorf Salad

Francine Lizotte


This famous New York salad is beautiful and elegant! It can be served all year round for any occasion either as an appetizer or as a main course.


☆☆☆☆☆ 0 votes

4 servings
15 Min
4 Min
Stove Top


  • 1/2 c
    chopped walnuts, plus 1 tbsp. for garnish
  • 1/4 c
  • 1/4 c
    2% plain yogurt
  • 1/2 Tbsp
  • 1 Tbsp
    fresh dill, chopped
  • 1/8 tsp
    hot paprika
  • 1 pinch
    white pepper
  • 1 pinch
    ground himalayan sea salt
  • 1/2 Tbsp
    freshly squeezed lemon juice
  • 1 medium
    sweet apple, cored and chopped into small pieces
  • 2/3 c
    red seedless grapes, halved or quartered depending on the size
  • 8 small
    lettuce leaves (optional)

How to Make Waldorf Salad


  1. In a medium saucepan over medium heat, add ½ cup walnuts and sauté until fragrant, about 4 minutes. Remove from heat and set aside.
  2. In a medium bowl, add mayo, yogurt, honey, dill, hot paprika, white pepper, sea salt and lemon juice; whisk until well blended and set aside.
  3. In a large mixing bowl, combine celery, apple, graped and toasted walnuts; stir well. Pour half the dressing over and stir to combine. If needed more, pour until desired consistency. Place lettuce leaves around in two serving bowls and spoon the salad in. Sprinkle ½ tbsp. chopped walnuts per bowl. Makes 2 big salads or 4 as an appetizer
  4. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=Y2wJDhW4ZE4

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