Layered Waldorf Salad

Layered Waldorf Salad
  • 1 cup shelled walnut pieces
  • 1 large head green leaf lettuce, sliced into bite-size chunks
  • 3 cups chopped celery
  • 1 pound red seedless grapes, halved
  • 2 large red apples, cut into small chunks
  • 1/3 cup blue cheese crumbles
  • Dressing:
  • 3/4 cup plain yogurt
  • 3 tablespoons mayonnaise
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • salt and ground black pepper to taste


  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. Spread walnut pieces on a baking sheet lined with parchment paper.
  3. Toast walnut pieces under the preheated broiler until fragrant, 2 to 3 minutes.
  4. Arrange lettuce at the bottom of a large glass trifle bowl. Layer celery, grapes, and red apples on top. Cover with toasted walnuts and blue cheese crumbles.
  5. Combine yogurt, mayonnaise, honey, lemon juice, and lemon zest in a jam jar; seal and shake well. Season dressing with salt and pepper. Serving dressing alongside salad.

03/29/2018
Layered Waldorf Salad, recipe PT15M PT1H 5 455 calories

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