Name: Waldorf salad
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: Serves 2 as a main, 4 as a side
Ingredients: 50g walnuts toasted and roughly chopped; 2 apples (we used Granny Smith), roughly chopped; 1 lemon juiced; 100g mayonnaise; 2 tbsp Greek-style yogurt; ½ tbsp Dijon mustard; 150g red grapes halved; 3 celery sticks, finely sliced; 1 romaine or Little Gem lettuce leaves separated and torn if large

Ingredients

2 serv.

50g walnuts toasted and roughly chopped
2 apples (we used Granny Smith), roughly chopped
1 lemon juiced
100g mayonnaise
2 tbsp Greek-style yogurt
½ tbsp Dijon mustard
150g red grapes halved
3 celery sticks, finely sliced
1 romaine or Little Gem lettuce leaves separated and torn if large

Instructions

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1 Heat a dry frying pan over a medium-high heat and toast the walnuts for 3-4 mins until lightly golden and aromatic. Tip into a bowl and leave to cool.
2 Toss the apples with a splash of the lemon juice to prevent them discolouring. Combine the mayonnaise, yogurt, mustard and remaining lemon juice in a large bowl and season well. The dressing will keep chilled for up to two days. Mix the apples, grapes and celery with the dressing and toss well in a large bowl to ensure everything is evenly coated. Arrange the lettuce leaves on a serving platter and spoon over the apple mixture and any remaining dressing from the bowl. Scatter over the toasted walnuts before serving.