The Waldorf salad was created at the Waldorf Astoria hotel in New York in 1893. This lighter version replaces some of the mayonnaise with Greek yogurt, maintaining the characteristic creaminess but with fewer calories. The crunch of walnuts and celery with the sweetness of apple and grapes is irresistible.
Mediterranean
Waldorf salad with apple, celery and walnuts
Classic Waldorf salad with apple, celery, walnuts and grapes with light yogurt and mayonnaise sauce. Crisp, refreshing and elegant.
- Spain
- Salad
- Light
- High fiber
- easy
- lactosa
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 240 kcal
- Protein 5 g
- Fiber 4 g
- Carbohydrates 26 g
- Fat 14 g
- Sodium 180 mg
Story behind the dish
Preparation
Waldorf salad with apple, celery and walnuts is a preparation from Spain with easy difficulty. Reserve for about 15 minutes in total (15 for mise en place and preparation, 0 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 3 apples (green and red) in cubes.
- Have ready: 4 sliced celery sticks.
- Have ready: 80 g of chopped walnuts.
- Have ready: 150 g of green grapes.
- Have ready: Romaine lettuce leaves.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Cut apples into cubes; add lemon juice to avoid oxidation
Cut apples into cubes; Add lemon juice to avoid oxidation. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Mix sliced celery with apples and grapes
Mix the sliced celery with the apples and grapes. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Prepare the sauce by mixing yogurt
Prepare the sauce by mixing yogurt, mayonnaise, lemon, honey, salt and pepper. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Mix the fruits and celery with the sauce
Mix the fruits and celery with the sauce. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Coarsely chop the walnuts
Coarsely chop the walnuts. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve on romaine lettuce leaves
Serve on romaine lettuce leaves. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Add the walnuts on top just before serving.
Add the walnuts on top just before serving. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Wash and dry the green leaves well; The residual water dilutes the dressing and dulls the texture.
- Dress the salad just before serving so that the leaves do not lose their crunch.
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