Waldorf Salad

Waldorf Salad

Apple and celeriac salad with mayonnaise dressing.

Created at New York's Waldorf-Astoria Hotel in the 1890s, the salad was an instant success. As often happens, many variations evolved—some with raisins, some with chopped nuts. This lighter version contains lactose-free yogurt.

4 servings
Preparation 15 min
Standing 10 min

160 calories per serving 


3 cups celeriac, shredded   400 g
2 apples, cut into thin slices   360 g
1/2 green peppers, finely diced   80 g
1 Boston lettuce, or curly leaf   200 g
3 tbsp mayonnaise   45 mL
2 tbsp soy yogurt   30 g
2 tbsp lemon juice, freshly squeezed   3/4 lemon
4 tbsp walnuts [optional]   24 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    


  1. Cut the apples into thin slices, without peeling them, but eliminating the core. Place them on the serving plate. Clean the lettuce and place it on the serving plate, leaving the centre for the celeriac.
  2. Peel and shred the celeriac, then put it in a bowl and sprinkle with the lemon juice to avoid darkening. Add a pinch of salt. Finely dice the bell pepper and add it to the celeriac.
  3. In a small bowl, mix the mayonnaise with the yogurt. Pour it over the celeriac and toss well. Adjust the seasoning then transfer to the centre of the serving plate.
  4. If desired, garnish with walnuts(*). Let rest 10 min to allow the flavours to blend, then serve.


(*) Blanched walnuts will be more attractive. To blanch, put them in boiling water 3-4 min, drain, and peel.

Nutrition Facts Table

Nutrition Facts

per 1 serving (240g)


% DV*

* DV = Daily Value




8 g

13 %

Saturated 1.5 g
+ Trans 0 g

7 %


5 mg


150 mg

6 %


21 g

7 %


3 g

13 %


10 g


2 g

Vitamin A

20 %

Vitamin C

45 %


6 %


8 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

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Free :
Added Sugar, Trans Fat
Low :
Cholesterol, Saturated Fat
Source of :
Calcium, Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin E
Good source of :
Folacin, Potassium, Vitamin A, Vitamin B6, Vitamin C
Excellent source of :
Vitamin K
Diet-related health claims :

More info

This recipe is in the following categories: Vegetables | First courses/Appetizers | Salads | Halal | Heart-healthy | Kosher | Low Cholesterol | Low Saturated Fat | Vegetarian | No Cook | American

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