Mary Berry’s Waldorf Salad is a classic, crunchy side dish that features a crisp combination of apples, celery, and toasted walnuts in a light, creamy dressing. Ideally the walnuts should be lightly toasted in a dry pan for three to four minutes before being added to the mixture to enhance their nutty aroma and provide a satisfying contrast to the sweet fruit.
Mary Berry Waldorf Salad Recipe Ingredients
- Two large, crisp dessert apples (such as Braeburn, Gala, or Cox’s)
- Two stalks of celery, thinly sliced
- Fifty grams (two ounces) walnut halves, roughly chopped
- One hundred grams (four ounces) seedless red grapes, halved
- Three tablespoons high-quality mayonnaise
- Three tablespoons full-fat Greek yogurt or soured cream
- One tablespoon fresh lemon juice
- One half teaspoon caster sugar
- Salt and freshly ground black pepper
- A few leaves of Gem or iceberg lettuce (for serving)
- Fresh flat-leaf parsley, chopped (for garnish)
How To Make Mary Berry Waldorf Salad Recipe
- Toast the Walnuts: Place the chopped walnuts in a dry frying pan over medium heat. Shake the pan frequently for three to five minutes until the nuts are fragrant and golden. Remove from the heat immediately to prevent burning and set aside to cool.
- Prepare the Dressing: In a large mixing bowl, whisk together the mayonnaise, Greek yogurt (or soured cream), lemon juice, and caster sugar. Season with a pinch of salt and a generous amount of freshly ground black pepper.
- Prep the Fruit and Veg: Core the apples but leave the skins on for color and texture. Cut them into bite-sized cubes and immediately toss them into the dressing bowl; the lemon juice in the dressing will prevent the apple flesh from turning brown.
- Combine: Add the sliced celery and the halved red grapes to the bowl. Stir gently with a large spoon until everything is thoroughly coated in the creamy sauce.
- Add the Crunch: Just before serving, fold in most of the toasted walnuts, reserving a few for the final garnish.
- Plating: Line a shallow glass bowl or individual plates with crisp lettuce leaves. Spoon the salad into the center and sprinkle with the remaining walnuts and chopped parsley.
Recipe Tips
- Apple Choice: Use a firm, sweet-tart apple. Avoid “mealy” varieties like Red Delicious, as they will break down and lose their crunch in the dressing.
- The Skin Secret: Keeping the skins on the apples not only provides extra fiber but adds a beautiful red or green pop of color that makes the salad look professional.
- Lighten the Load: Mary Berry’s trick of using half yogurt and half mayonnaise ensures the salad feels fresh and zesty rather than heavy and cloying.
- Make Ahead: You can prepare the fruit and vegetables up to four hours in advance, but do not add the toasted walnuts until the very last second. If they sit in the dressing for too long, they will lose their signature crunch.
What To Serve With Mary Berry Waldorf Salad
Waldorf salad accompaniments are savory, cold-plate additions frequently served during summer luncheons or as part of a classic buffet. Ideally the main protein should be a mild, chilled meat like poached salmon or sliced roast chicken to allow the vibrant flavors of the apple and celery to shine through.
- Cold sliced ham or honey-glazed gammon
- Poached salmon fillets with a sprig of dill
- Mary Berry Quiche Lorraine
- Crusty French bread or buttered rolls
How To Store Mary Berry Waldorf Salad
- Refrigerate: Store the salad in an airtight container in the refrigerator for up to twenty-four hours. After this time, the celery may lose its snap and the apples will begin to soften.
- Refreshing: If the dressing has thickened too much in the fridge, stir in a teaspoon of lemon juice or milk to loosen the consistency before serving.
- Freeze: This recipe is not suitable for freezing. The mayonnaise and yogurt will separate upon thawing, and the fresh produce will become mushy.
Mary Berry Waldorf Salad Nutrition Facts
- Calories: 185 kcal (per serving)
- Carbohydrates: 14g
- Protein: 3g
- Fat: 13g
- Fiber: 3g
- Sugar: 10g
Nutrition information is estimated per serving based on four servings.
FAQs
Yes, green grapes work perfectly well, though red grapes are traditionally used in Mary Berry’s version to provide a more colorful contrast against the green celery and white dressing.
Yes, the ingredients are naturally gluten-free. Just ensure that your mayonnaise brand does not contain any hidden gluten stabilizers.
Pecans are a wonderful substitute and provide a slightly sweeter flavor profile. Toast them in exactly the same way as the walnuts for the best results.
Try More Recipes:
- Mary Berry French Salad Dressing Recipe
- Mary Berry Spaghetti Bolognese with Red Currant Jelly
- Mary Berry Coleslaw Recipe
Mary Berry Waldorf Salad Recipe
Description
A light and crunchy classic salad featuring apples, celery, and toasted walnuts in a zesty lemon-yogurt dressing.
Ingredients
Instructions
- Toast the walnuts in a dry pan for three to five minutes.
- Whisk mayonnaise, yogurt, lemon juice, and sugar in a bowl.
- Dice apples and toss immediately into the dressing.
- Stir in the sliced celery and halved grapes.
- Fold in the cooled toasted walnuts.
- Garnish with parsley and serve on a bed of lettuce.
Notes
- Ensure the walnuts are completely cool before adding to the salad to prevent the dressing from melting.
- For a festive version, add a handful of dried cranberries.
- This recipe serves four as a side or two as a main lunch portion.
