Waldorf Salad
Loading ...Recipe
Waldorf Salad
It all began at the Waldorf. Both the salad and my marriage (Hubby and I visited the lobby the night we got engaged). Never knew my favorite salad was actually invented there. Really. Ever since it was first created in the 1890s, we’ve been calling this mix of fresh apples, celery and walnuts, dressed in mayo, a “Waldorf Salad.” It’s usually served on a bed of lettuce as an appetizer, or even as a light meal in itself. In honor of Chanukah, I added blue cheese, one of my faves (and it goes with the blue in my holiday color scheme). To save time, I am making a simple creamy balsamic vinaigrette; but if you want a more authentic version, combine equal parts yogurt and mayo with parsley, honey, lemon juice, and zest, and salt ‘n’ pepper to taste.
Times
- Prep Time : 10 min
- Ready Time : 10 min
Servings
Ingredients
- 2 heads butter lettuce, torn into pieces
- 1 gala apple, unpeeled and thinly sliced
- 1 cup red grapes, halved lengthwise
- 1/2 cup crumbled blue cheese
- 1/2 cup sliced celery
- 1/2 cup chopped walnuts
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons mayonnaise
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
Directions
In a large bowl, combine lettuce, apple, grapes, cheese, celery, and walnuts.
In a small bowl, whisk together oil, vinegar, mayonnaise, sugar, and salt until smooth and creamy.
Drizzle salad with dressing, and toss to coat. Any remaining dressing can be stored in the refrigerator for 2 to 3 days. Garnish with pepper just before serving.
About Jamie Geller
comments
4 Responses to Waldorf Salad
Leave a Reply
Posted in
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
Like Us
Follow Us
Watch Us
Pinterest
Google Plus
This sounds like a great salad and I’ve been craving something just like this. I like the addition of the butter lettuce. I’m not sure I’ve seen a waldorf salad that included this…. Definitely on my lunch menu for tomorrow. Thanks
I have made the orginal Waldorf salad recipe as a regular part of my Passover salad menus. It goes well with cold chicken during the weekdays or right on the Seder table along side some of the heavier main courses (roast,turkey, brisket). In fact I make many lighter cold salads to accompany heavier fare.
We had this salad for lunch last Sabbath and what a hit it was. My husband has loathed salad with fruit and nuts in it but I’ve been slowly sneaking them in. This salad did the trick – now he loves the combination and wants to have this salad again. Delicious recipe! Thanks
Yay Jacqueline! I am so happy.