Waldorf Salad

Ingredients

• 120 ml (½ cup)mayonnaise
• 15 ml (1 tablespoon)lemon juice
• 2.5 ml (½ teaspoon)salt
• A pinchfreshly ground black pepper
• 225 g (1½ cups)sweet apples, cored and chopped into 1.3 cm (½-inch) cubes, red and green
• 150 g (1 cup)red seedless grapes, halved
• 100 g (1 cup)celery, thinly sliced
• 100 g (1 cup)walnuts, coarsely chopped
• As neededgreen leaf lettuce

Instructions

1. 1

   Whisk the dressing

   In a large bowl, whisk the mayonnaise, lemon juice, salt and pepper until evenly combined.

2. 2

   Toss the salad

   Add the apples, grapes, celery and walnuts to the dressing. Toss gently until the ingredients are coated.

3. 3

   Serve on lettuce

   Arrange fresh green leaf lettuce on a serving plate and serve the Waldorf salad on top.

What is Waldorf salad?

Waldorf salad is an American dish associated with the Waldorf Hotel in New York. Its familiar combination of fruit, celery and nuts gives it a mix of sweet, crisp and crunchy textures.

This version keeps the classic creamy mayonnaise dressing and adds lemon juice for a bright note. Serving it on lettuce makes a simple, fresh-looking side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 341 calories, 6g protein, 27g carbs, 26g fat.

The apples and grapes provide most of the carbohydrates, while mayonnaise and walnuts contribute much of the fat. Walnuts and mayonnaise also add some protein, though this salad is not a substantial protein source; serve it alongside a protein-rich main and extra vegetables for a more balanced plate.

Choosing the ingredients

Apples: Use firm, sweet apples that hold their shape when chopped. A mix of red and green apples adds colour and a balance of flavours.

Grapes and celery: Halve the grapes for easy bites, and slice the celery thinly so its crunch is distributed through the salad.

Walnuts: Coarsely chopped pieces add texture without disappearing into the dressing.

Getting the dressing right

Whisk the mayonnaise, lemon juice, salt and pepper together before adding the other ingredients. A smooth dressing helps coat the fruit and vegetables evenly.

The lemon juice also brings a tart contrast to the sweet fruit. Taste the dressing before tossing and adjust the seasoning if needed.

Keeping the crunch

Gentle tossing: Fold the ingredients through the dressing rather than stirring vigorously. This helps keep the apple pieces intact and avoids crushing the grapes.

Even coating: Add everything to the bowl once the dressing is combined, then toss just until coated. The walnuts and celery should still have distinct textures.

When to prepare it

The salad takes about 15 minutes to prepare and is best served soon after tossing, while the celery and apples are crisp. If preparing ahead, keep the dressing and chopped ingredients separate until close to serving.

Once mixed, arrange it on the lettuce just before bringing it to the table. This helps keep the leaves fresh and the presentation neat.

What to serve with it

The cool, creamy salad works well alongside sandwiches, roast chicken or a simple soup. Its fruit and crunch offer a contrast to warm, savoury main dishes.

For a light spread, serve it with bread and a bowl of soup; for a fuller meal, pair it with a protein-rich main.

Recipe notes & tips

• Chop the apples into even pieces so they are easy to eat.
• Slice the celery thinly to spread its crunch through each serving.
• Whisk the dressing before adding the fruit and vegetables.
• Toss gently to keep the grapes and apple pieces intact.
• Arrange the lettuce shortly before serving so it stays fresh.

Variations

• Toast the walnuts: Cool them completely before chopping and adding for a deeper nutty flavour.
• Add yoghurt: Replace some of the mayonnaise with plain yoghurt for a tangier dressing.
• Use different apples: Choose another firm, sweet variety if red and green apples are unavailable.
• Add dried fruit: Stir in a small handful of raisins for extra sweetness.
• Change the greens: Serve the salad over another crisp lettuce if green leaf lettuce is unavailable.

Common mistakes to avoid

• Overmixing: The fruit can break up; fold the ingredients gently until just coated.
• Thick celery slices: They can dominate each bite; slice the stalk thinly.
• Uneven apple pieces: Large chunks are harder to eat; cut the apples into similar-sized cubes.
• Dressing the salad too early: The ingredients can lose some crispness; toss close to serving.
• Adding warm toasted walnuts: They can soften the salad; let them cool before mixing in.

How to store

Refrigerate leftovers in a covered container and eat within 1–2 days for the best texture. The salad is best served cold and does not need reheating; lettuce may wilt in storage.

Frequently asked questions