Waldorf Salad Recipe

Name: Waldorf Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup walnuts halves; 3 large apples with a crisp texture, preferably 1 red, 1 green, and 1 yellow; 1 1/2 tablespoons freshly squeezed lemon juice; 2 stalks celery (with leaves), peeled and sliced on the diagonal into 1/2-inch-thick pieces; 1/2 cup prepared mayonnaise; 2 tablespoons finely sliced fresh chives; 2 tablespoons sour cream; 1 tablespoon minced fresh flat-leaf parsley leaves; 1 teaspoon sugar; 3/4 teaspoon finely grated lemon zest; Freshly ground black pepper, to taste; 1 head Boston or Bibb lettuce, trimmed, washed, and dried; Copyright 2001 Television Food Network, G.P. All rights reserved

Servings: persons

3/4 cup walnuts halves
3 large apples with a crisp texture, preferably 1 red, 1 green, and 1 yellow
1 1/2 tablespoons freshly squeezed lemon juice
2 stalks celery (with leaves), peeled and sliced on the diagonal into 1/2-inch-thick pieces
1/2 cup prepared mayonnaise
2 tablespoons finely sliced fresh chives
2 tablespoons sour cream
1 tablespoon minced fresh flat-leaf parsley leaves
1 teaspoon sugar
3/4 teaspoon finely grated lemon zest
Freshly ground black pepper, to taste
1 head Boston or Bibb lettuce, trimmed, washed, and dried
Copyright 2001 Television Food Network, G.P. All rights reserved

1
Preheat the oven to 350 degree F. Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes.
2
Cool and break the nuts up into small pieces.
3
Half, core, and cut the apples into 3/4-inch pieces, leaving the skin intact.
4
In a medium bowl, mix the apples with the lemon juice, celery, and walnuts.
5
In a small bowl, whisk together the mayonnaise, chives, sour cream, parsley, sugar, and lemon zest and season with pepper.
6
Add the mayonnaise mixture to the apple mixture and stir to coat.
7
Refrigerate if not using immediately.
8
When ready to serve, arrange the lettuce leaves on a large platter, or divide them among 6 salad plates.
9
Place the salad on the lettuce and serve.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup walnuts halves, 3 large apples with a crisp texture, preferably 1 red, 1 green, and 1 yellow, 1 1/2 tablespoons freshly squeezed lemon juice, 2 stalks celery (with leaves), peeled and sliced on the diagonal into 1/2-inch-thick pieces, and more.

Yes, Waldorf Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Waldorf Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions