AI-generated imageApple-Grape-Celery Walnut Waldorf Salad
A crisp chilled side salad for four, combining apple, grapes and celery with toasted walnuts and a yogurt-mayonnaise dressing.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash hands, apples, grapes, celery and lettuce under running water. Core and dice apples into 1.5 cm pieces, halve grapes and thinly slice celery.
- 02
Toast 50 g walnuts in a dry pan over medium heat for 3–4 minutes, tossing until fragrant, then cool on a separate plate.
- 03
Whisk 100 g mayonnaise, 30 g yogurt, 8 g mustard and 30 ml lemon juice in a large bowl to make the dressing.
- 04
Fold 300 g apples, 150 g grapes and 150 g celery into the dressing. Divide 100 g lettuce among four plates.
- 05
Spoon the salad onto the lettuce, top evenly with the cooled walnuts, and serve promptly or keep chilled at 4°C/40°F or below before serving.
Before you cook
Check walnut/tree-nut, mayonnaise/egg, yogurt/milk, mustard and celery allergies. Cut grapes and apples appropriately for the diners' ages. Wash produce and refrigerate the finished salad at 4°C/40°F or below. Limit time unrefrigerated to two hours total (one hour above 32°C/90°F).
Allergens: tree nuts (walnuts), egg (mayonnaise), milk (yogurt), mustard, celery, check product labels for cross-contact
Image & source credits
AI-generated image.
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