Waldorf Salad History
This isn’t just a summer time salad, the crispness of the fruit and celery is always refreshing. Although it is a big hit in the summer try serving it throughout the year.
Yields 4 Servings
30 minPrep Time
30 minTotal Time
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Ingredients
- 6 Tbsp mayonnaise
- 1 Tbsp lemon juice
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- 2 sweet apples, cored and chopped
- 1 cup red or green seedless grapes, sliced in half length ways
- 1 cup celery, thinly sliced
- 1 cup chopped, slightly toasted walnuts
- Lettuce
- ½ cup Dried cranberries for a twist
Instructions
In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper.
Stir in the apple, celery, grapes, and walnuts.
Chill salad for 1 to 2 hours
Serve on a bed of fresh Romaine lettuce.
A Waldorf salad is a salad generally made of fresh apples, celery, grapes and walnuts, dressed in mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal.
The Waldorf salad was first created for a charity ball given in honor of the St. Mary’s Hospital for Children on March 14, 1893 at the Waldorf hotel in New York City. Oscar Tschirky, who was the Waldorf’s maître d’hôtel and developed or inspired many of its signature dishes, is widely credited with creating the recipe.
The original recipe did not contain nuts, but they had been added by the time the recipe appeared in The Rector Cook Book in 1928. Other ingredients, such as chicken, turkey, grapes, and dried fruit are sometimes added to give it a twist.
