Waldorf Salad with Toasted Walnuts

Cuisine

American

Servings

4

Total time

21 min

Prep

15 min

Cook

6 min

Difficulty

easy

Ingredients

• 2 Count apples, cored and diced - 2 (medium), cored and diced
• 2 Count celery, diced - 2 (ribs), diced
• 1.5 Cup red grapes, halved - 1 1/2 (cups), halved
• 0.75 Cup raw walnut halves - 3/4 (cup), Toasted in a dry skillet before adding to the salad.
• 0.33 Cup mayonnaise - 1/3 (cup)
• 1 Count lemon - 1 (medium), Use 2 tablespoons lemon juice in the dressing.
• 1 Teaspoon granulated sugar - 1 (teaspoon)
• 0.25 Teaspoon fine salt - 1/4 (teaspoon)
• 0.13 Teaspoon black pepper - 1/8 (teaspoon)

Instructions

1. Wash and prep produce

   1. *Wash and dry* the apples, celery, grapes, and lemon; *core and dice the apples*, *dice the celery*, *halve the grapes*, and juice the lemon.

2. Toast walnuts

   2. Place the walnut halves in a *dry skillet* over medium heat and toast for *4 to 6 minutes*, stirring often, until *fragrant and lightly browned*. Transfer to a plate and let cool.

3. Make dressing

   3. In a large mixing bowl, whisk together the mayonnaise, *2 tablespoons lemon juice*, sugar, salt, and black pepper until *smooth and creamy*.

4. Coat apples

   4. Add the diced apples to the dressing and *toss immediately* to coat them with the lemony mayonnaise, helping keep the apples *crisp and bright*.

5. Fold in remaining ingredients

   5. Add the celery, red grapes, and cooled toasted walnuts; *fold gently* until everything is evenly coated and the walnuts stay *crunchy and intact*.

6. Chill and serve

   6. Chill the salad for *15 minutes* before serving, then *stir once more* and serve cold.