Roast Beef Waldorf Salad

Total Time
15 mins
0 mins

Many classic Waldorf ingredients are seen in this salad, but a few new entries make it bold and interesting. The horseradish in this dish provides a tangy “bite,” but the dried fruit brings it back in balance with a sweet touch.

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  • 6 -8 ounces roast beef, rare and sliced (quality matters here, for this dish I go for rare, sliced RB from Whole Foods)
  • 1 cup greens (field greens, about two small handfuls)
  • 5 -6 sprigs fresh cilantro
  • 2 stalks celery
  • 14 cup red onion (4-5 thin slices)
  • 1 small apple (Fiji is my choice for its sweet taste)
  • 3 tablespoons low-fat mayonnaise
  • 2 tablespoons low-fat yogurt
  • 1 tablespoon horseradish (Bottled, white. Can often be found in the refrigerated section near the dairy products)
  • 12-1 teaspoon lemon juice, fresh
  • 14 cup dried fruit (i.e. raisins, dried cranberries, dates, etc.)
  • 14 cup walnuts, chopped
  • 14 teaspoon salt (about two dashes)
  • 14 teaspoon pepper (about two dashes)


  1. Chop the sliced roast beef into 2-inch chunks.
  2. Finely chop the cilantro and celery.
  3. Cut 4-5 thin slices from the red onion.
  4. Remove the apple’s core and, skin intact, cut the apple into 1-inch pieces.
  5. Squeeze ½-1 tsp juice from the lemon.
  6. Combine all the ingredients in a medium bowl, stir/toss and serve.
  7. Serves four as a small dish or serves two as a large dish.