Lemony Waldorf Salad Recipe

Lemony Waldorf Salad Recipe

How To Make Lemony Waldorf Salad

Freshness and zestiness are the highlights of this waldorf salad. It has lemon-walnut vinaigrette that makes it lighter and healthier as well.

Preparation: 25 minutes
Total: 25 minutes



  • ½cupwalnut halves
  • 1tbspshallot,minced
  • ½tsplemon zest,finely grated
  • 2tbspfresh lemon juice
  • 1tbspwhite wine vinegar
  • ¼cupcanola oil
  • 2tbspcanola oil
  • 2tbspwalnut oil
  • ½tspground cumin
  • salt and freshly ground pepper
  • 2cupromaine lettuce,shredded
  • 4largeradishes
  • 1cupcelery hearts,thinly sliced
  • ¼cupcelery leaves,chopped
  • 1smallhead of frisee
  • ¼cupgolden raisins
  • 1fuji apple


  1. Preheat the oven to 350 degrees F. Spread the walnuts in a pie plate and toast for about 8 minutes, until golden and fragrant. Let the nuts cool, then break into pieces.

  2. Meanwhile, in a large bowl, combine the shallot and lemon zest with the lemon juice and vinegar. Whisk in the canola and walnut oils and the cumin. Season the dressing with salt and pepper.

  3. Add the shredded romaine lettuce to the bowl along with the toasted walnuts, radishes, sliced celery hearts, celery leaves, chopped frisée, raisins, and apple. Toss well and serve right away.


  • Calories: 216.06kcal
  • Fat: 18.78g
  • Saturated Fat: 1.49g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 9.81g
  • Polyunsaturated Fat: 6.97g
  • Carbohydrates: 12.54g
  • Fiber: 2.22g
  • Sugar: 8.29g
  • Protein: 1.00g
  • Sodium: 269.61mg
  • Calcium: 34.79mg
  • Potassium: 243.06mg
  • Iron: 0.76mg
  • Vitamin A: 104.86µg
  • Vitamin C: 9.69mg
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