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Waldorf salad, creamy vinaigrette, crisp and authentic |

Brunch, Vegetarian, Egg, Vegetables and Fruits, Cheese

This recipe was created in 1896 by the maître d' of the Waldorf-Astoria hotel in New York. 


You can use any lettuce of your choice.


Recipe for 4 servings

Salad Ingredients

65 Gr
120 Gr
Plain greek yogurt 0%
2 Tbsp
2 Tbsp
1 Tsp
0.50 Unit(s)
Lemon zests
1 Unit(s)
Mcintosh apple
2 Sprig(s)
40 Gr
Sultana raisin
0.25 Unit(s)
Iceberg lettuce
0.25 Unit(s)
Romaine salad
  • Salt and pepper

Preparation time: 30 min

Preheat your Oven at 375 °F

  • Prep

    Lay the walnuts on a baking tray, place them in the oven for 8 to 10 minutes, just to toast them.

    Finely chopped the parsley.

    Wash the apples, keep the skin on. Half the apples, remove the core and cut them in 2cm pieces.

    Cut the celeri stalk in pieces of 0.5cm.

    The dressing

    In a big bowl, mix the yogourt, the honey, the mayo and the parsley.

    Add the celery, the apples and the raisins into the bowl.

    Sprinkle with lemon juice.

    Last touch

    1/Just before serving, place the salad on the plates, with a spoon, spread some of the dressing on each plate.

    2/You can also mix the salad with dressing in the bowl then serve on each plate.

Official partners

You can use any lettuce of your choice.

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