Low FODMAP Waldorf Salad

Waldorf salad, a classic combination of crisp celery and apples, crunchy walnuts, and a creamy dressing, gets a low-FODMAP makeover in this recipe. The traditional sour cream and mayonnaise are replaced with lactose-free sour cream and mayonnaise, and the dried cranberries are omitted. The result is a light and refreshing salad that's perfect for a summer picnic or potluck.

Waldorf salad was created in 1893 by Oscar Tschirky, the maître d'hôtel of the Waldorf-Astoria Hotel in New York City. The salad was originally made with apples, celery, walnuts, and grapes, and it was served on a bed of lettuce. Over the years, the recipe has been adapted and modified, and many different variations now exist. This low-FODMAP version of Waldorf salad is a healthy and delicious way to enjoy this classic dish.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 2 cups peeled and diced celery
• 2 cups peeled and diced apples
• 1 cup chopped walnuts
• 1/2 cup lactose-free sour cream
• 1/4 cup mayonnaise
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. In a medium bowl, combine the celery, apples, walnuts, sour cream, mayonnaise, salt, pepper, and lemon juice.
2. Stir until well combined.
3. Serve immediately or chill for later.

Why It Works

• The combination of crisp celery and apples provides a refreshing contrast to the creamy dressing.
• The walnuts add a crunchy texture and a nutty flavor to the salad.
• The lactose-free sour cream and mayonnaise make the dressing creamy and flavorful without adding any FODMAPs.
• The lemon juice adds a bright and tangy flavor to the dressing.