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Waldorf Salad

Waldorf Salad

228 Ratings
228 Ratings
Recipe Image
Makes: 6 servings
Total Cost: $$$$

Extra apples from the market? Try this Waldorf Salad with walnuts and cruchy fall apples.

Ingredients

  • 1/4 cup walnuts (chopped)
  • 2 apples (cored and diced)
  • 1 cup celery (diced)
  • 1/2 cup raisins
  • 1/4 cup plain yogurt, non-fat
  • 1/2 teaspoon sugar
  • 1 teaspoon lemon juice

Directions

  1. Preheat oven to 350 degrees.
  2. Place chopped walnuts on a baking sheet and bake for 12-15 minutes. Stir occasionally until they are evenly toasted.
  3. Combine apples, celery, nuts, and raisins.
  4. Stir together yogurt, sugar, and lemon juice. Pour over apple mixture and toss lightly.
  5. Refrigerate leftovers within 2 hours.

Notes

Serve this dish with a whole wheat roll for a hearty meal.

Learn more about:

Source:

Waldorf Salad, Food Hero, Oregon State University Cooperative Extension Service.

Nutrition Information

Serving Size: 2/3 cup (87g)
Nutrients Amount
Total Calories 103
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 23 mg
Carbohydrates 18 g
Dietary Fiber 2 g
Total Sugars 14 g
Added Sugars included 0 g
Protein 2 g
Vitamin D 0 mcg
Calcium 41 mg
Iron 0 mg
Potassium 232 mg
N/A - data is not available
Nutrients Amount
Total Calories 103
Total Fat 3 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 2 g
Linoleic Acid 2 g
α-Linolenic Acid 0.5 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 18 g
Dietary Fiber 2 g
Total Sugars 14 g
Added Sugars included 0 g
Protein 2 g
Minerals
Calcium 41 mg
Potassium 232 mg
Sodium 23 mg
Copper 138 mcg
Iron 0 mg
Magnesium 18 mg
Phosphorus 55 mg
Selenium 1 mcg
Zinc 0 mg
Vitamins
Vitamin A 5 mcg RAE
Vitamin B6 0.1 mg
Vitamin B12 0.1 mcg
Vitamin C 3 mg
Vitamin D 0 mcg
Vitamin E 0 mg
Vitamin K 7 mcg
Folate 14 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 0 mg
Choline 7 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Fruits 1/2 cups
Vegetables 1/4 cups
Protein Foods 1/2 ounces

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