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The History of
WALDORF SALAD

Waldorf salad [WAWL-dorf] Created at New York's Waldorf-Astoria Hotel in 1896 not by a chef but by the maître d'hôtel, (dining room manager) Oscar Tschirky, the Waldorf salad was an instant success.

The original version of this salad contained only apples, celery and mayonnaise. Chopped walnuts later became an integral part of the dish. Waldorf salad is usually served on top of a bed of lettuce.

Recipes

    Classic Waldorf           Waldorf as an Entree

Modern Waldorf 1
         Modern Waldorf 2

The Waldorf-Astoria Hotel

   

 

CLASSIC WALDORF SALAD

Ingredients:

1 cup apples chopped, (Granny smith or a Sweet tart apple or a combination of different tart apples)
1 tablespoon lemon juice
1 cup celery, chopped
1/4 cup mayonnaise
1/4 cup raisins (optional)
1/4 cup walnuts (optional)

Sprinkle apples with lemon juice after they are cut
Add all other ingredients.

Toss to coat all pieces with mayonnaise.

 

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The History of other Famous Salads

Cobb Salad

Caesar Salad

 

WALDORF SALAD as an ENTREE

Add a meat like Strips of Chicken Breast , Turkey , Smoked Turkey, Cubed smoked pork loin, or Grilled Salmon. For example if you have a salmon BBQ and have left overs, you can flake on top of the Waldorf salad , or lightly toss and make a nice entree.

 

 

 

MODERN WALDORF SALADS

RECIPE 1

The traditional apple, walnut and chopped celery salad is updated with a yogurt and low-fat mayonnaise citrus dressing, pine nuts and Cajun seasoning.


1/4 cup low-fat mayonnaise
1/4 cup nonfat plain yogurt
2 tablespoons orange juice
2 teaspoons grated orange peel
1/2 teaspoon Cajun seasoning
1 head romaine lettuce
1 grapefruit
1 firm but ripe Bosc pear, peeled, cored, diced
1 tart green apple (such as Pippin), peeled, cored, diced
1 cup seedless grapes, halved
1/3 cup chopped dates
1/4 cup pine nuts, toasted


Mix mayonnaise, yogurt, orange juice, orange peel and Cajun seasoning in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)

Line large bowl with large outer leaves of lettuce. Chop enough remaining leaves into bite-size pieces to measure 6 cups (reserve remaining lettuce for another use).

Place chopped lettuce in another large bowl. Using small sharp knife, cut off peel and white pith from grapefruit.

Cut between membranes to release grapefruit segments. Cut segments in half. Place in bowl with chopped lettuce.
Add diced pear, diced apple, halved grapes and chopped dates. Add dressing to salad and toss to coat.

Transfer salad to leaf-lined bowl. Sprinkle salad with pine nuts and serve.
Serves 6.

 



RECIPE 2


2/3 cup dried tart cherries or dried cranberries
1 cup boiling water
1/2 cup mayonnaise
3 tablespoons sour cream
2 tablespoons fresh lemon juice
1 teaspoon sugar
4 Granny Smith apples, cored, cut into 1/2-inch cubes
1 1/3 cups very thinly sliced celery
1 1/3 cups red seedless grapes, halved
1/4 cup pecans or walnuts (toasted or candied)

Romaine lettuce leaves
Sweet and Spicy Candied Pecans
Soak cherries in 1 cup boiling water until softened, about 10 minutes , then drain.

Whisk mayonnaise and next 3 ingredients in large bowl.

Add apples, celery, grapes and cherries; toss. Season with salt and pepper.
Arrange lettuce on platter.
Spoon salad over the lettuce.

Top salad with the pecans or walnuts.

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Last updated April 15, 2006