Layered Waldorf Salad

4.8
(8)

A traditional Waldorf salad served in a deliciously different way.

2
2
Prep Time:
30 mins
Cook Time:
2 mins
Total Time:
32 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 cup shelled walnut pieces

  • 1 large head green leaf lettuce, sliced into bite-size chunks

  • 3 cups chopped celery

  • 1 pound red seedless grapes, halved

  • 2 large red apples, cut into small chunks

  • cup blue cheese crumbles

Dressing:

  • ¾ cup plain yogurt

  • 3 tablespoons mayonnaise

  • 1 teaspoon honey

  • 1 teaspoon lemon juice

  • 1 teaspoon lemon zest

  • salt and ground black pepper to taste

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  2. Spread walnut pieces on a baking sheet lined with parchment paper.

  3. Toast walnut pieces under the preheated broiler until fragrant, 2 to 3 minutes.

  4. Arrange lettuce at the bottom of a large glass trifle bowl. Layer celery, grapes, and red apples on top. Cover with toasted walnuts and blue cheese crumbles.

  5. Combine yogurt, mayonnaise, honey, lemon juice, and lemon zest in a jam jar; seal and shake well. Season dressing with salt and pepper. Serving dressing alongside salad.

Nutrition Facts (per serving)

329 Calories
22g Fat
33g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 329
% Daily Value *
Total Fat 22g 28%
Saturated Fat 4g 19%
Cholesterol 8mg 3%
Sodium 233mg 10%
Total Carbohydrate 33g 12%
Dietary Fiber 6g 22%
Total Sugars 25g
Protein 7g
Vitamin C 18mg 90%
Calcium 120mg 9%
Iron 2mg 8%
Potassium 660mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.