🍎 Waldorf Salad
Waldorf salad combines crisp diced apple, sliced celery and walnuts in a creamy mayonnaise dressing, served on a bed of lettuce leaves. It balances sweet, crunchy and creamy textures in one bowl. It is served chilled as a starter, a light lunch or a side for roast poultry.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 crisp apples, diced
- 2 celery stalks, sliced
- 60 g walnuts, roughly chopped
- 4 tbsp mayonnaise
- 1 tbsp lemon juice
- 1 small head lettuce
- Salt and pepper
Method
- Toss the diced apple with lemon juice so it does not brown.
- Add the celery and most of the walnuts.
- Fold in the mayonnaise and season with salt and pepper.
- Arrange lettuce leaves on plates and spoon the salad on top.
- Scatter the remaining walnuts and serve chilled.
How to make it lighter
- Halve the mayonnaise — 1 tbsp mayonnaise ≈ 90–100 kcal — and loosen it with lemon juice.
- Use more celery and lettuce and fewer walnuts for volume with fewer calories.
- Keep the walnuts to about 10 g per serving as a crunchy topping.
History
The salad is usually credited to the Waldorf Hotel in New York in the 1890s, where it was first made with apples, celery and mayonnaise. Walnuts became a standard addition in later versions, and the dish spread through American cookbooks.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Waldorf Salad and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →