Can I make this Waldorf salad dairy-free?

Absolutely! Simply substitute the Greek yogurt with dairy-free yogurt or additional mayonnaise. There are also excellent plant-based mayonnaise options available that work perfectly in this recipe.

How do I keep my apples from turning brown?

The lemon juice in the dressing helps prevent browning, but if you're prepping ahead, toss your diced apples in a little extra lemon juice before combining with other ingredients. You can also choose naturally resistant varieties like Honeycrisp or Pink Lady.

Can I use canned pineapple instead of fresh?

Yes! Canned pineapple chunks or tidbits work wonderfully in this recipe. Just be sure to drain them well before adding to prevent excess liquid in your salad. If using canned pineapple in juice, you might reduce or omit the sugar in the dressing.

Is there a lighter version of this salad?

For a lighter version, replace all the mayonnaise with Greek yogurt and use stevia or another sugar substitute instead of granulated sugar. You can also reduce the amount of nuts or use a lighter option like sliced almonds.

Creamy Waldorf Salad Recipe

Description

This Creamy Waldorf Salad is a fresh, crisp, and slightly tangy blend of apples, grapes, pineapple, celery, and toasted nuts, tossed in a creamy yogurt-mayo dressing with a hint of lemon and poppy seeds. Served on Bibb lettuce, it’s a delicious, nutritious side that’s quick and easy to prepare, perfect for picnics, light lunches, or as a refreshing addition to any meal.

Ingredients

Units Scale

Salad

- 1 1/2 cups diced apples
- 1 1/2 cups red seedless grapes, halved
- 1 cup pineapple pieces
- 1 cup celery, sliced
- 1 cup walnuts or pecans
- Bibb lettuce, for serving
- Zest from 1 lemon, optional

Creamy Dressing

3 tablespoons mayonnaise
2 tablespoons Greek yogurt, plain
2 teaspoons granulated sugar
1/2 teaspoon poppy seeds
1 tablespoon lemon juice
1/4 cup parsley, chopped

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Instructions

Prepare the Fruit and Veggies: In a large mixing bowl, combine the diced apples, halved red seedless grapes, pineapple pieces, and sliced celery. Toss gently to mix.
Make the Dressing: In a small mixing bowl, whisk together the mayonnaise, Greek yogurt, granulated sugar, poppy seeds, lemon juice, and chopped parsley until thoroughly combined.
Combine Salad and Dressing: Pour the creamy dressing over the salad mixture. Toss gently until all fruits and vegetables are evenly coated with the dressing.
Add Nuts: Stir in half of the walnuts or pecans to distribute them throughout the salad.
Garnish and Serve: Sprinkle the remaining nuts over the top and add lemon zest if desired. Serve the salad chilled on leaves of Bibb lettuce.

Notes

Waldorf salad tastes even better after sitting in the fridge for a few hours to let the flavors meld.
Store leftovers in an airtight container for up to three days in the refrigerator for the freshest results.
You can use your choice of either walnuts or pecans, or a mix of both.
Add extra lemon zest for a brighter, citrusy flavor.

Nutrition

Serving Size: 1 serving
Calories: 238 kcal
Sugar: 15g
Sodium: 64mg
Fat: 17g
Saturated Fat: 2g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 4g
Protein: 4g
Cholesterol: 3mg