Where did Waldorf salad originate from?

In 1893, Oscar Tschirky, the maître d'hôtel at the Waldorf-Astoria Hotel in New York City, created the original Waldorf Salad recipe. It was first served at a special supper to celebrate the opening of the hotel, which was known as the Waldorf Hotel at the time. The supper was attended by 1,500 guests from Boston, Baltimore, Philadelphia, and New York.

Is Waldorf Salad healthy?

There are many variations of this vintage classic recipe. Many contain mayonnaise, whipped cream, sour cream, and even mini marshmallows. Our Waldorf salad dressing base is made with yogurt.

What is Waldorf dressing made of?

The original recipe consists of mayonnaise, salt and pepper. We lighten and brighten this up with Greek yogurt, olive oil, lemon zest, fresh parsley, and a touch of honey.

Can Waldorf Salad be made vegan?

We haven't tried this yet, but feel free to use vegan yogurt and an alternative sweetener to make this vegan.

Waldorf Salad

Description

This Waldorf Salad recipe combines crisp apples and grapes with crunchy celery, walnuts and greens, all tossed in a creamy yogurt dressing. Vegan-Adaptable.

Ingredients

Units Scale

Roasted Walnuts

1 cup raw walnuts
2 tablespoons maple syrup
1/4 teaspoon salt
1/8 –1/4 teaspoon black pepper

Dressing

1/3 cup Greek yogurt (we use organic whole milk yogurt) or use vegan yogurt
1 tablespoons olive oil (or use mayo)
2 teaspoons honey (or sub maple or agave)
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, minced
1 teaspoon green onion, minced (optional but adds a nice balance to the sweet.)

Salad

1 cup celery, sliced 1/4 inch thick
1 cup grapes, sliced in half
1 cup apples (tart crisp varieties like Fuji, Honey Crisp, Gala or Granny Smith apples, Pink lady), cubed or sliced in small strips
Optional additions- greens, chickpeas, chicken breast, dried cherries, raisins or dried cranberries, dates, or pomegranate seeds.

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Instructions

Roast the walnuts– Preheat oven to 325F. Toss walnuts with maple syrup, salt and pepper. Spread on a tray lined with parchment paper. Bake for 10 minutes, stirring half way through. If needed, bake a little longer until caramelized and golden.
Mix the dressing- In a large bowl, whisk together Greek yogurt, olive oil, honey, lemon juice, lemon zest, coriander, salt, pepper, parsley and green onion.
Combine the salad- Add celery, grapes, and apples to the bowl with the dressing an toss well to combine. Top with walnuts and serve as is or over a bed of greens.

Notes

Optional greens: baby kale, endive, arugula, romaine lettuce leaves, microgreens or sprouts (spicy greens are a nice compliment to the sweet elements).

The leftovers can be stored in an airtight container in the fridge for a couple days and taste fine- but the textures and flavors are at their best served immediately.

Nutrition

Serving Size: 1 cup
Calories: 264
Sugar: 16.2 g
Sodium: 258.3 mg
Fat: 19.2 g
Saturated Fat: 2.3 g
Carbohydrates: 21.6 g
Fiber: 2.9 g
Protein: 5.8 g
Cholesterol: 2.5 mg