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Waldorf Salad

4 servings, serving size is 1 cup
Calories: 221
Total Fat: 11 g
Saturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 98 mg
Total Carbohydrate: 31 g
Dietary Fiber: 5 g
Sugars: 22 g
Protein: 5 g


  • 1/2 cup walnuts halves

  • 1/2 cup non-fat yogurt

  • 2 tablespoons light mayonnaise

  • 2 tablespoons minced fresh flat-leaf parsley

  • 1 teaspoon honey

  • 1/2 lemon, zest finely grated

  • Freshly ground black pepper

  • 2 large crisp apples, such as Gala

  • 2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)

  • 1/4 cup golden raisins

  • 1/2 lemon, juiced

  • 1 head Boston lettuce, trimmed, washed, and dried


  1. Preheat the oven to 350 degrees F.

  2. Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.

  3. Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.

  4. Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.

  5. When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

    Original Recipe: Food Network

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