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Waldorf salad

Image of waldorf salad on a white plate with a fork, white cloth napkin and salt and pepper shakers
Preparation time: 20 minutes
Cooking time: 0 minutes
Serves: 4
Image of waldorf salad on a white plate with a fork, white cloth napkin and salt and pepper shakers
  • 0.5 serves of vegetables per 
  • serving
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1 head baby cos lettuce
3 celery sticks, diced
1 large green apple, diced
300g bunch white grapes, quartered
3 tbsp reduced-fat natural yogurt*
1 tsp English mustard*
¼ orange, zest only
Cracked pepper to taste

* Gluten free if using gluten-free yoghurt and mustard

Savvy swaps

You can swap:

English mustard
wholegrain mustard
White grapes
Red grapes



Step 1
Chop the lettuce leaves roughly.

Step 2
In a large bowl whisk the yogurt, mustard, orange zest and pepper together.

Step 3
Toss the celery, apple and grapes in the dressing and then fold through the lettuce leaves.

Serving suggestion:

  • Serve with left over roast or poached chicken.
  • This salad works well on a crusty bread roll with chicken.

Food safety tip: if you are taking leftovers for lunch, the salad needs to be kept cold so pack an ice brick.




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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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