- 2 cups chopped/torn lettuce, or leaves (see Step 1)
- 2 cored and chopped apples, unpeeled
- 2 ribs celery, chopped
- 1 cup red seedless grapes, halved or quartered
- 1 oz. coarsely chopped walnuts (about ½ cup)
- 1 tablespoon lemon juice
- ¼ to ½ cup Tofu Mayo
- Waldorf salad can be served two ways: on top of whole lettuce leaves, or you can add the chopped or torn lettuce in with everything else, to be tossed with the Tofu Mayo dressing. See photos above and below to see both options.
- If you're tossing your chopped/torn lettuce with the other ingredients, add it to a large bowl with the apple, celery, grapes, nuts, and lemon juice. Toss.
- Stir in a ¼ to ½ cup of the Tofu Mayo dressing, until all the ingredients are coated. Serve with freshly ground black pepper if desired.
Types of apples to use: Crisp, firm apples are best for this recipe: Granny Smith, Fuji, honey crisp, and gala all work well.
Types of lettuce to use: Most Waldorf salads use butter or bibb lettuce, but any type of lettuce would work. Recipes also vary in how they use the lettuce: some toss it in with all the other ingredients, and others use it as a “bed of lettuce” for the salad to be spooned on top of, as noted in Step 1.
Instead of grapes: If you can’t find grapes, you can use raisins. You could also add: pineapple, chopped dates, red onion, or sliced radish. If you didn’t have walnuts (which are very traditional), I think pistachios, pecans, or sunflower seeds would also be great.
Yogurt instead of mayonnaise: Some people like their Waldorf salad made with yogurt, instead of mayo, so feel free to substitute with a healthy plant-based (or homemade) yogurt if you like.