Try our Waldorf salad, then check out our Thai salad with ginger, Tex-Mex style sweetcorn salad, goat's cheese salad and more vegetarian salad recipes.

The classic Waldorf salad was created in 1896 and named after the Waldorf Astoria hotel in New York.

How to make the perfect Waldorf salad: cook's tips

  • If the dressing seems a little too thick, you can loosen with 1 tbsp cold water.

How to store Waldorf salad: You can store in the fridge for 1-2 days in a sealed Tupperware box.

How to serve Waldorf salad: Serve cold

Can it be made in advance? This recipe is best when made fresh and eaten immediately – or else you might lose the crunch.


  • 60g walnuts, roughly chopped
  • 50g butterhead lettuce torn
  • 200g celery, sliced
  • 125g red seedless grapes, halved
  • ½ Granny Smith or Gala apple, sliced

For the dressing

  • 2 tbsp mayonnaise
  • 2 tbsp greek yogurt
  • 1 tbsp white wine vinegar
  • ½ tsp dijon mustard
  • 1 tbsp fresh tarragon, finely chopped


  • STEP 1

    Heat a frying pan over a medium heat and add the walnuts. Toast for 3-4 mins, tossing occasionally until fragrant and browned. Remove from the heat and allow to cool.

  • STEP 2

    Mix all the ingredient for the dressing in a small bowl, then season. Add the lettuce, celery, grapes, apples and ½ of the walnuts to a large mixing bowl. Pour over the dressing, then toss everything together to coat evenly.

  • STEP 3

    Divide the salad between plates and top with the remaining toasted walnuts.

Discover more delicious vegetarian salad recipes

A grey background with a white platter, topped with roasted vegetables, grains and a green dressing


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