Ingredients:

  • 4 medium apples (such as Granny Smith, Honeycrisp, or Fuji), cored and diced (approx. 400g)
  • 2 cups celery, finely chopped (approx. 200g)
  • 1 cup red seedless grapes, halved (approx. 150g)
  • ½ cup walnuts, roughly chopped (approx. 60g)
  • ¼ cup raisins (optional) (approx. 40g)
  • ½ cup mayonnaise (approx. 120ml)
  • ¼ cup plain Greek yogurt (or sour cream) (approx. 60ml)
  • 2 tablespoons lemon juice, freshly squeezed (approx. 30ml)
  • 1 tablespoon honey (approx. 20ml)
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions:

  1. Heat a small skillet over medium heat. Add the walnuts and toast for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Watch carefully to prevent burning. Remove from heat and let cool slightly.
  2. Dice the apples, chop the celery, halve the grapes (if using), and roughly chop the toasted walnuts (if not already).
  3. In a separate small bowl, whisk together the mayonnaise, Greek yogurt (or sour cream), lemon juice, honey, salt, and pepper until smooth.
  4. In the large mixing bowl, combine the diced apples, chopped celery, halved grapes, toasted walnuts, and raisins (if using).
  5. Pour the dressing over the salad mixture and gently toss to coat evenly. This is your classic waldorf salad
  6. For best flavor, cover the salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld. (Optional)