Waldorf salad

With a light yoghurt dressing

Waldorf salad

Serves Serves 4
Time Cooks In45 minutes plus cooling
DifficultySuper easy
Nutrition per serving Plus
  • Calories 218 11%
  • Fat 12.5g 18%
  • Saturates 1.4g 7%
  • Sugars 19.6g 22%
  • Salt 0.6g 10%
  • Protein 6.9g 14%
  • Carbs 20g 8%
  • Fibre 2.3g -
Of an adult's reference intake
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  • 150 g grapes , (on the stalk if possible)
  • 1 lemon
  • olive oil
  • 60 g shelled walnuts
  • 1 teaspoon English mustard
  • 250 ml fat-free natural yoghurt
  • 6 sprigs of fresh tarragon
  • 2 sticks of celery
  • 2 crisp eating apples , such as Braeburn or Cox
  • 1 cos , or Romaine lettuce
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Tap For Ingredients


  1. Preheat the oven to 180°C/350°F/gas 4. Place the grapes on a baking tray, finely grate over the zest from ½ the lemon, drizzle with a little oil and season with sea salt and black pepper.
  2. Place in the hot oven for 15 minutes, then add the walnuts and roast for a further 5 to 10 minutes, or until the grapes are soft and caramelised and the walnuts are golden.
  3. Meanwhile, make the dressing. Place the mustard and yoghurt into a bowl and whisk well. Pick, finely chop and add the tarragon leaves, squeeze in the lemon juice and mix well, then season to taste.
  4. Trim and chop the celery into 1cm chunks, slice the apple into large matchsticks, then place into a large bowl. Discard the tatty outer lettuce leaves, then roughly chop and add to the bowl. Pick the grapes off their stalks and add to the bowl. Drizzle over the yoghurt dressing and toss well. Place onto a platter, roughly chop and sprinkle over the walnuts, then serve.