Anti Inflammatory Classic Waldorf Salad
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Learn more →Ingredients
4 servings
- 2 medium granny smith apples, cored and cut into ½-inch cubes
- 1 tbsp fresh lemon juice
- 3 stalks celery, thinly sliced
- 1 cup red seedless grapes, halved
- ¾ cup walnut halves
For the dressing
- ½ cup mayonnaise
- 3 tbsp sour cream
- 1 tbsp fresh lemon juice
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 4 large butter lettuce leaves, for serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a dry skillet over medium heat, toast the walnuts, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Transfer to a cutting board, let cool for 5 minutes, then roughly chop.
- 2
In a large mixing bowl, toss the cubed apples with 1 tbsp lemon juice until evenly coated. This keeps the apple pieces from browning while you prepare the rest of the salad.
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