Waldorf Salad
Instructions
- 1
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Set aside to cool, then chop coarsely.
- 2
In a large mixing bowl, combine the mayonnaise, Greek yogurt, lemon juice, and honey. Whisk until smooth and well blended.
- 3
Dice the apples into bite-sized pieces (about 1/2 inch cubes), leaving the skin on for color and texture. Immediately toss them with a little extra lemon juice to prevent browning.
- 4
Add the diced apples, celery, halved grapes, and toasted walnuts to the dressing bowl.
- 5
Gently fold all ingredients together until everything is evenly coated with the creamy dressing.
- 6
Season with salt and freshly ground black pepper to taste. Adjust sweetness with additional honey if desired.
- 7
Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
- 8
Serve chilled on a bed of butter lettuce leaves or as a side dish.
Chef's Note
"This classic Waldorf salad is perfect for potlucks and holiday gatherings—the key is using crisp, fresh apples and toasting those walnuts to bring out their nutty richness, which balances beautifully with the creamy Greek yogurt dressing."
