Waldorf Salad Recipe
This Waldorf Salad recipe is a lighter, brighter, California take on a classic American salad. We swap out the original mayonnaise-only dressing for non-fat Greek yogurt and olive oil, and most importantly add the natural sweetness of California Prunes to the tangy, tart, and toasty mix of ingredients for the salad.
Servings: 4 servings
Calories: 404kcal
Ingredients
Waldorf Salad Dressing
- ½ cup non-fat plain Greek yogurt
- 1 tablespoon olive oil
- ½ lemon juiced (about 1 tablespoon of juice)
- ½ teaspoon coarse sea salt or kosher salt
Waldorf Salad:
- 1 cup California Prunes chopped
- 2 apples diced
- 1 cup diced celery 2-3 stalks, and save the leaves to use as garnish!
- 1 cup thinly sliced radish
- 1 cup walnuts toasted and coarsely chopped
- 3 tablespoons chopped parsley
Optional:
- butter lettuce or radicchio leaves for serving
Instructions
- Make dressing: In a large mixing bowl, whisk together ½ cup non-fat plain Greek yogurt, 1 tablespoon olive oil, juice from ½ lemon, and ½ teaspoon coarse sea salt until fully combined.
- Assemble Waldorf Salad: Add chopped 1 cup California Prunes, diced 2 apples, 1 cup diced celery, 1 cup thinly sliced radish, 1 cup walnuts, and 3 tablespoons chopped parsley to the bowl. Stir until all the ingredients are evenly coated with the dressing.
- Serve: Spoon Waldorf Salad into individual butter lettuce or radicchio leaves for serving if using. Garnish with additional chopped parsley, and serve immediately for best crunch, or cover and refrigerate for up to one day.
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Notes
Store leftovers in an air-tight container in the refrigerator for up to 3 days. Though the Waldorf Salad will be fine to eat, the dressing may separate a little. Gently stir to recombine.
Nutrition information is an estimate based on 4 servings.
Nutrition
Serving: 1serving | Calories: 404kcal | Protein: 8.7g | Saturated Fat: 2.4g | Fiber: 8.3g