Waldorf Salad

Apple Bowl by Laurie Breen

Apple Bowl by Laurie Breen

This is an old time recipe that was created around 1893 at the Waldorf Hotel in New York City. It is usually served on lettuce or radicchio, but I prefer to leave it out. A fun way to remember the original ingredients is the acronym CLAW – (celery, lettuce, apples & walnuts). I guess for me it would be CRAW (raisins instead of lettuce)! I just love this tasty salad in the fall when the apples are new. And, as I have said before, do not fail to toast the walnuts!

4 Servings

½ cup toasted Walnuts
1 large Apple, diced (2 cups)
1 cup Celery, sliced
¼ cup Raisins
¼ cup Reduced Fat (or not) Mayonnaise
Salt, to taste
Black Pepper, freshly ground, to taste
2 tsp. fresh Lemon Juice
Sweetener, optional

  1. Combine apples, toasted walnuts, celery and raisins in a salad bowl.
  2. Mix mayonnaise, salt, pepper and lemon juice together and toss with apple-nut mixture. If dressing seems tart, add a bit of something sweet to taste.

Nutrition (with reduced fat mayonnaise): 198 Calories, 20g Carbohydrate, 14g Fat, 3g Protein


Print Friendly
Leave a comment

Leave a Reply