Description
A fresh and vibrant Waldorf Salad combining crisp apples, juicy grapes, and crunchy celery, tossed in a tangy Greek yogurt dressing and topped with toasted walnuts for a delightful texture contrast. Perfect for a light lunch or a side dish.
Ingredients
Scale
For the Dressing
- 1/4 cup Greek yogurt
- 1 tablespoon freshly squeezed lemon juice
- Zest of one lemon
- Pinch of kosher salt
- Pinch of freshly ground black pepper
For the Salad
- 1 cup halved red grapes
- 1 cup diced celery
- 1 cup chopped Honeycrisp apples
- 1/4 cup chopped cilantro
- 1 cup roughly chopped walnuts, toasted
Instructions
- Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, freshly squeezed lemon juice, lemon zest, kosher salt, and freshly ground black pepper until the mixture is smooth and well combined.
- Combine the Salad Ingredients: In a larger bowl, mix the halved red grapes, diced celery, chopped Honeycrisp apples, and chopped cilantro until evenly distributed.
- Toss with Dressing and Serve: Pour the prepared yogurt dressing over the mixed salad ingredients and stir gently to ensure everything is coated. Top the salad with toasted walnuts for added crunch and serve immediately.
Notes
- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and slightly browned.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- The salad is best served fresh to maintain the crispness of the apples and celery.
- Add a handful of mixed greens for extra volume and nutrition if desired.
- Adjust seasoning with salt and pepper to taste before serving.
