Waldorf salad
To prepare the Waldorf salad, toast the walnuts in a dry frying pan for 2-3 minutes until fragrant, then chop coarsely.
- 2 green apples
- 2 celery stalks
- 20 dkg Grapes
- 8 ounces Walnuts
- 4 ounces raisins
- 2 handfuls of Lettuce
- 100g Mayonnaise
- 10 dkg Yogurt
- 1 tbsp Lemon juice
- 1 tsp Honey
- Only
- Breast
- To prepare the Waldorf salad, toast the walnuts in a dry frying pan for 2-3 minutes until fragrant, then chop coarsely.
- Peel the apple, cut it into small cubes, and toss with some of the lemon juice to prevent it from browning.
- Thinly slice the celery and cut the grapes in half.
- In a large bowl, mix together the apples, celery, grapes, walnuts, and raisins.
- For the dressing, mix the mayonnaise, Greek yogurt, honey, lemon juice, salt, and freshly ground black pepper.
- Add the dressing to the salad and mix thoroughly.
- Place the salad in the refrigerator for 20–30 minutes to let the flavors meld.
- When serving, pile the Waldorf salad on the lettuce leaves and sprinkle with a few toasted walnuts.
To prepare the Waldorf salad, toast the walnuts in a dry frying pan for 2-3 minutes until fragrant, then chop coarsely.
Peel the apple, cut it into small cubes, and toss with some of the lemon juice to prevent it from browning.
Thinly slice the celery and cut the grapes in half.
In a large bowl, mix together the apples, celery, grapes, walnuts, and raisins.
For the dressing, mix the mayonnaise, Greek yogurt, honey, lemon juice, salt, and freshly ground black pepper.
Add the dressing to the salad and mix thoroughly.
Place the salad in the refrigerator for 20–30 minutes to let the flavors meld.
When serving, pile the Waldorf salad on the lettuce leaves and sprinkle with a few toasted walnuts.