Waldorf Salad
Source: Food Hero Oregon State University Cooperative Extension Service
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-10-22.
Extra apples from the market? Try this Waldorf Salad with walnuts and crunchy fall apples.
- Makes
- 6 servings
Ingredients
- 1/4 cup walnuts, chopped
- 2 medium apples, cored and diced
- 1 cup celery, diced
- 1/2 cup raisins
- 1/4 cup fat-free plain yogurt
- 1/2 teaspoon sugar
- 1 teaspoon lemon juice
Directions
- Wash hands with soap and water.
- Preheat oven to 350 degrees F.
- Place chopped walnuts on a baking sheet and bake for 12 to 15 minutes. Stir occasionally until they are evenly toasted.
- Combine nuts, apples, celery, and raisins.
- Stir together yogurt, sugar, and lemon juice. Pour over apple mixture and toss lightly.
- Refrigerate leftovers within 2 hours.
Notes
Serve this dish with a whole wheat roll for a hearty meal. Learn more about: Apples Celery Lemons
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.