A Waldorf salad is traditionally made with chopped apples, celery, walnuts, and raisins. Other ingredients such as chicken, turkey, dried fruit are sometimes used in this salad. Other variations such as and Emerald Salad, use cauliflower instead of celery. It is dressed with mayonnaise and lemon juice. This salad was created back in the 1890’s at the Waldorf Hotel in New York City by Oscar Tschirky. It can be served as an appetizer over a bed of lettuce. I prefer to eat it as it is. For those of you who are not too keen with mayonnaise, you can use non fat plain yogurt as a substitute. Noticeably, I sprinkled in some dried cranberries instead of raisins. You also have the option to use dried dates as well.
For this recipe, you will need:
- 2 yellow or red apples cored and diced
- 1/2 cup of chopped celery
- 1/2 cup of walnuts
- Handful of dried cranberries/raisins
- 1 scallion chopped
- 2 1/2 tablespoons of light mayonnaise
- 1 tablespoon of fresh lemon juice
- 1/2 teaspoon of sugar
- Salt and pepper for taste
In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, dried cranberries, scallions, and walnuts. Serve on a bed of fresh lettuce.
Yields 4 servings