Waldorf salad

Ingredients

• 2apples, diced
• 2pears, diced
• 2celery sticks
• 3 tbspchopped walnuts
• 3 tbspmayonnaise
• 1 tbspyoghurt
• ½ tbspapple cider vinegar
• to servelettuce
• to tastesalt and pepper
• to drizzlelemon juice

Instructions

1. 1

   Prepare the fruit

   Peel and cut the apples and pears into small pieces. Slice the celery thinly and chop the walnuts. Put everything in a bowl and drizzle with lemon juice to help prevent the fruit from discolouring.

2. 2

   Mix the dressing

   Stir together the yoghurt, mayonnaise and apple cider vinegar. Season with salt and pepper.

3. 3

   Chill and serve

   Refrigerate the salad until needed, then serve it with lettuce of your choice.

What is Waldorf salad?

Waldorf salad is a fruit-and-celery salad dressed with a creamy, lightly tangy sauce. It is commonly associated with New York’s Waldorf hotel, though this version uses both apples and pears.

The combination works because crisp fruit and celery contrast with soft dressing and crunchy walnuts. Lettuce gives it a fresh base when serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 224 calories, 2g protein, 28g carbs, 13g fat.

The apples and pears provide most of the carbohydrates, while mayonnaise and walnuts contribute much of the fat. The walnuts add a little protein, though the salad is not a substantial protein source; serve it alongside a protein-rich main or add a suitable side.

Choose fruit that stays crisp

Apples: firm, crisp varieties hold their shape after peeling and dicing. Lemon juice helps slow discolouration once the pieces are cut.

Pears: choose fruit that is ripe but still firm, so it is easy to dice without turning mushy.

Keep the celery fine

Thinly sliced celery spreads its fresh, savoury flavour through the salad without overwhelming the fruit. Cut the pieces evenly so each forkful has a similar crunch.

Mix a balanced dressing

Mayonnaise makes the dressing rich, while yoghurt and apple cider vinegar bring a sharper edge. Stir them together before seasoning, then taste and adjust the salt and pepper.

Chill before serving

The recipe calls for chilling the salad until it is needed; no specific chilling time is given. Keep it refrigerated, and serve it with lettuce of your choice.

Serving ideas

Serve the salad on lettuce as a light starter or alongside a main meal. It also pairs well with simple sandwiches or savoury dishes that benefit from a crisp, fruity side.

Recipe notes & tips

• Dice the fruit into similarly sized pieces for an even mix.
• Drizzle lemon juice over the fruit as soon as it is cut.
• Slice the celery thinly to distribute its crunch.
• Chop the walnuts just before mixing for a fresh crunch.
• Taste the dressing before adding it to the fruit and adjust the seasoning.
• Keep the salad chilled until you are ready to serve.

Variations

• More crunch: add extra chopped walnuts.
• Extra tang: increase the apple cider vinegar slightly.
• Creamier dressing: use a little more mayonnaise.
• Lighter dressing: replace some mayonnaise with yoghurt.
• Leafy base: serve over crisp lettuce leaves.

Common mistakes to avoid

• Brown fruit: drizzle with lemon juice soon after cutting.
• Mushy pears: choose fruit that is ripe but still firm.
• Chunky celery: slice the sticks thinly for a more even texture.
• Over-seasoned dressing: add salt and pepper gradually, tasting as you go.
• Warm salad: keep it refrigerated until serving.

How to store

Store leftovers in a covered container in the refrigerator and eat within 1–2 days. The fruit may soften and release liquid over time; stir gently before serving. This salad is best served chilled rather than reheated.

Frequently asked questions