Waitrose and Partners
Waldorf salad with dill

Waldorf salad with dill

Invented in the late 19th century, but wildly popular in the late 20th, this is a fresh and creamy salad with crunch and personality. It’s mixed here with an extra-zingy dill dressing, and is particularly good with chicken.

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Gluten freeVeganVegetarianHealthyLow in saturated fat2 of your 5 a day
  • Serves6
  • CourseSide
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

Ingredients

  • 100g walnuts
  • 4 little gem lettuce, roughly chopped
  • 300g green seedless grapes, halved
  • 4 stalk/s celery, finely sliced
  • 1 Granny Smith apple, cut into matchsticks

For the dressing

  • 6 tbsp essential Waitrose Low Fat Natural Yogur
  • 6 tbsp Essential Half Fat Mayonnaise
  • 20g pack dill, leaves only, chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp clear honey
  • 1 lemon, juice

Method

  1. Toss the walnuts in a dry frying pan over a low-medium heat for 3-4 minutes, or until toasted. Set aside to cool.

  2. Meanwhile, mix all the dressing ingredients together, then season.

  3. Spread the lettuce over a large serving dish. Top with the grapes, celery and apple. Roughly break up the toasted walnuts, scatter over the top, then spoon over the dressing and serve.

Cook’s tip

Go for colour contrast with seedless black grapes instead of green, or swap for halved pitted cherries when in full season. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,107kJ/ 266kcals

Fat

18.1g

Saturated Fat

1.8g

Carbohydrates

18.2g

Sugars

16.9g

Fibre

4.1g

Protein

5.7g

Salt

0.6g

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