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waldorf salad from The Jewish Kitchen
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Waldorf Salad

An American Classic gets it light, sweet crunch from apples, celery, walnuts and grapes, tossed in a light dressing. Perfect for a girls' lunch, first course, or brunch or summer party.
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings

Ingredients

  • 1-2 Heads of Boston Lettuce about 2 leaves per plate
  • 1/2 cup plain low-fat yogurt
  • 2 tbsp. fresh lemon juice
  • 1 tsp. Kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 2 apples, cored and cut into 1/2 inch pieces I prefer Gala or Honeycrisp but any sweet apple variety will work
  • 1 cup celery, thinly sliced into 1/4 - 1/2 inch pieces
  • 1 cup red or green seedless grapes, cut in half
  • 1 cup candied or toasted walnuts, chopped

Instructions

  1. In a small bowl, whisk yogurt and lemon juice together. Add salt and pepper; add more seasoning to taste.
  2. In a large bowl, gently toss apples, celery, grapes, and walnuts together. Add dressing and toss to coat with the dressing.
  3. Refrigerate mixture until ready to serve. Scoop a heaping serving of salad on top of each Boston lettuce leaf. Assume 2 lettuce leaves per serving.

Recipe Notes

If you are serving a crowd, buy additional heads of Boston Lettuce in case you need extra (I recommend 2 lettuce leaves per serving.)