Sunday, July 4, 2010
I first laid my tongue on a forkful of Waldorf Salad at the Cafeteria of my previous workplace. I know, not the best place to taste any cuisine the first time. But the Chef at that time was really good and there were many items that I liked for lunch. On days the Waldorf was offered if there was hot Panini to go with it they had a totally satisfied customer in me.
I guess it is common knowledge that Waldorf salad was developed by the maître d’ of the Waldorf-Astoria Hotel. I am glad it spread out of there. This saving grace for me among salads, has a special place in my tummy. The recipe has many variations and is easily available with an internet search. I'll just post what I did.
In The Mix
celery - 1 cup diced
granny smith apple - 1cored and diced
any red skinned apple - 1 cored and diced
mayonnaise - 3 tbsp or more
yogurt - 2 tbsp or more to sub for mayo (optional)
fresh squeezed lemon juice - 1 1/2 tbsp
salt - to taste
lettuce leaves - for decoration
seedless grapes - a bunch
raisins - a bunch to sub for fresh grapes (optional)
How To Do
Combine the diced apples with celery and toss with lemon juice. Mix grapes and raisins to this. Take the mayo in a separate bowl and merge all together. Add salt as needed. Serve on a bed of lettuce. Voila!