Waldorf Salad Recipe
This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors.
Ingredients
- 2-3 large Envy Apples, diced into bite size pieces
- 6 celery sticks sliced, about 3 cups
- 6 mini cucumbers, sliced, about 3 cups
- 4 cups Arugula
- 5 dates, diced into small pieces, plus additional for garnish
- 1 cup roasted pecans, chopped, plus additional for garnish
For the dressing:
- 1/2 cup mayonnaise
- 1/2 cup Greek yogurt
- 1/2 cup freshly grated parmesan
- 1 garlic clove, grated
- 1 medium lemon, juiced
- 1 bunch fresh dill, chopped
- 2 Tablespons fresh parsley, chopped
- 2 Tablespoons olive oil
- salt and pepper, to taste
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
Instructions
Make the dressing
- In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, grated garlic, olive oil, salt, pepper, dill and parsley. Whisk until smooth. Add parmesan and whisk until thick and combined.1/2 cup mayonnaise, 1/2 cup Greek yogurt, 1/2 cup freshly grated parmesan, 1 garlic clove, grated, 1 medium lemon, juiced, 1 bunch fresh dill, chopped, 2 Tablespoons olive oil, salt and pepper, to taste, 2 Tablespons fresh parsley, chopped
Prep the veggies
- Wash and chop the apples. Chop the apples and dates into bite sized pieces. Slice the celery and cucumbers into thin round slices. Roughly chop the pecans.2-3 large Envy Apples, diced into bite size pieces, 6 celery sticks sliced, about 3 cups, 6 mini cucumbers, sliced, about 3 cups , 4 cups Arugula, 5 dates, diced into small pieces, plus additional for garnish, 1 cup roasted pecans, chopped, plus additional for garnish
Assemble
- To a large mixing bowl, add arugula, celery, dates, cucumbers, apples and pecans. Pour the creamy dressing over the top and toss until evenly coated. Best served chilled.
Notes
- This salad tastes better chilled in the fridge for a few hours. You can prepare it one day in advance but some of the salad elements may lose their fresh crunch. I recommend making the dressing the day before and storing everything chopped and prepped in the fridge overnight. Then toss together everything before serving. If mixed too early, the arugula and pecans will loose their crunch.
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