Apr 272013
 
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Waldorf Salad

 

 


I have been avoiding eating a Waldorf Salad for most of my adult life. It seems easy enough to make, but there is something about apples smothered in mayonnaise which makes my stomach do a back-flip. However, in the interests of www.TotalSalads.com, I have decided to venture where I’ve never been before, and try making (and eating) a traditional Waldorf Salad.

 

The Waldorf Salad was first created in the 1890s by a chef at the Waldorf Hotel in New York City. It traditionally contains apples, red grapes, celery, walnuts and mayonnaise. While I love each of these ingredients on their own, I am not sure how I feel about eating them all together in one bite.

 

In terms of ease, there is very little that is simpler to make than a Waldorf Salad, and I found myself humming happily (and nibbling) while dicing up my fruits, vegetables and nuts. Once the mayonnaise was stirred in, I took a tentative bite and I was surprised to find that it wasn’t quite as bad as I was expecting. The nice thing is that every bite tastes so different from the previous one, depending on what ends up on your fork.

 

So my final conclusion is that Waldrof Salad is actually pretty okay. I don’t think it will ever be my favorite salad and the richness of the mayonnaise means I can only have it in small amounts, but I will certainly not be avoiding it in the future.

 

(For an alternative lighter recipe, see my Middle Eastern Waldorf Salad.)

 

 

WALDORF SALAD

(Serves 4 as an appetizer)

 

 

Ingredients:

130g (2-3 sticks) celery, diced

120g (1 medium) apple, diced

50 g (15-20 halves) walnuts, corsely chopped

70g (16 whole) red grapes, halved

75 ml (5 Tbsp) mayonnaise

 

 

Directions:

1 – Wash and dice the celery, apple, and grapes (do not peel them).

2 – Coarsely chop the walnuts with a pestle and mortar or a chopping knife.

3 – Put the mayonnaise in a large bowl and give it a quick mix to loosen it up.

4 – Add all the rest of the ingredients into the bowl with the mayonnaise and stir gently until well-coated.

5 – Eat immediately or refrigerate for upto 24 hours (allow to stand at room temperature for 15 minutes to get the chill of the salad before serving if it has been in the refrigerator). Serve on a lettuce leaf if desired.

 

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  2 Responses to “Recipe: Waldorf Salad”

  1. Looks delicious, going to give it a try with soy yoghurt instead of mayonese.

    • Hi Stephanie, I agree that yogurt makes Waldorf Salad so much lighter than when you use mayonnaise. And you can actually taste all the fresh ingredients of the salad!

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