Waldorf Salad

Photo: Oxmoor House

There are, of course, many variations on this American classic. This recipe is dressed with a combination of fat-free Greek yogurt and light mayonnaise. Some liberties are taken with the ingredients, adding matchstick-sized pieces of celery root and a bed of mildly peppery arugula.

Yield: Serves 6 1 salad and about 1 tablespoon walnuts
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 117
  • Fat: 5.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 4g
  • Protein: 2.9g
  • Carbohydrate: 15.4g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 203mg
  • Calcium: 48mg


  • 1/4 cup plain fat-free Greek yogurt
  • 2 tablespoons light mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon walnut oil
  • 3/8 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 cups julienne-cut Gala apple (2 apples)
  • 1 cup julienne-cut celeriac (celery root)
  • 1/2 cup sliced celery
  • 1 cup seedless red grapes, halved
  • 3 cups baby arugula
  • 1/3 cup coarsely chopped walnuts, toasted


  1. 1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Add apple, celeriac, and celery; toss to coat. Add grapes; toss.
  2. 2. Place 1/2 cup arugula on each of 6 plates. Spoon 1 cup fruit mixture over arugula on each plate. Sprinkle evenly with walnuts.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Waldorf Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy