Peggy’s Waldorf Salad

A dear friend brought this delicious Waldorf Salad to our home for Easter dinner.  It is positively delicious!  I can see this served over a bed of lettuce, mixed in yogurt, or eaten from a bowl.  It offers a wonderful combination of flavors and textures.  Definitely a “keeper recipe!”


  • 2 tablespoons low-fat mayonnaise plain Greek yogurt
  • 2 tablespoons of Cool Whip
  • 1 tablespoon lemon juice
  • 2 small (Gala or Fuji) apples, cubed
  • 1 cup seedless green grapes, halved
  • 1/3 cup dried cranberries
  • 1/4 cup coarsely chopped walnuts or candied walnuts
  • 1/4 cup thinly sliced celery (about 1 stalk)
  • 8 Boston or Bibb lettuce leaves (if desired)


  • Combine mayonnaise or Greek yogurt, Cool Whip, and lemon juice in a medium bowl. Add apples, grapes, and cranberries; mix well.
  • Add the walnuts and celery, and mix well.
  • Serve it on a bed of 2 lettuce leaves, if desired.
  • The salad can be refrigerated up to 2 hours before serving.
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