Name: Waldorf Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 3 medium apples (such as Honeycrisp and Granny Smith, cored and diced); 1 tablespoon fresh lemon juice (for the apples); 2 celery ribs (thinly sliced); 1 cup seedless red grapes (halved); ¾ cup walnuts (toasted and roughly chopped); 1 head butter lettuce (leaves separated, for serving); ⅓ cup mayonnaise; ⅓ cup plain Greek yogurt; 1 tablespoon fresh lemon juice (for the dressing); 1 tablespoon honey; ¼ teaspoon kosher salt; 1 pinch black pepper

Instructions

Prep the apples
Prep the apples:
Toss 3 diced apples with 1 tablespoon lemon juice in a large bowl to keep them from browning.
Make the dressing
Make the dressing:
In a small bowl, whisk ⅓ cup mayonnaise, ⅓ cup Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon honey, ¼ teaspoon kosher salt, and a pinch of black pepper.
Toss
Toss:
Add 2 sliced celery ribs, 1 cup halved grapes, and ¾ cup toasted walnuts to the apples. Pour the dressing over the top and fold gently until coated.
Serve
Serve:
Line a platter or individual plates with butter lettuce leaves and spoon the Waldorf salad on top. Serve right away or chill for up to 2 hours.

Tips

Use a mix of sweet and tart apples for the best balance of flavor. Toast the walnuts in a dry skillet for 4 to 5 minutes to bring out their flavor. Add 2 cups diced cooked chicken or turkey to turn Waldorf salad into a light main dish, which is a great way to use Thanksgiving leftovers.