Of course, traditional and classic dishes, which are definitely my most comfortable and favorite recipes to share, are in the recipe line-up too. Blogging about food over these last few years has taught me many things, but one of the primary self-realizations is that I’ve got some seriously old-school tastebuds… and I’m okay with that.
So, I want to start the year off with a lightened-up version of one my all-time favorite, indulgent, old-school salads: the Waldorf Salad.
When I say this recipe is old-school, I really mean it. The Waldorf Salad was born in the kitchen of the Waldorf Hotel (This establishment eventually became known as the original, famed Waldorf-Astoria Hotel after a business merger in 1897) in New York City. The hotel’s manager at the time, Oscar Tschirky, is most credited with creating the recipe for some of the hotel’s grand opening day festivities in 1893. He subsequently published the original recipe in a cookbook titled: The Cookbook by Oscar of the Waldorf in 1896.
The original recipe only included apples, celery and mayonnaise, but as it happens to all recipes over time it’s been adapted into several versions. By the 1920’s, published recipes for the Waldorf Salad included chopped walnuts and still more modern versions add grapes, any number of sweet and savory spices and yogurt-based dressings.
Lightened Up Waldorf Salad printable recipe
Prep Time: 20 min
Cook Time: 1 hour
- 1 large Granny Smith apple, rinsed, cored and chopped
- 1 large sweet apple (Pink Lady, Fugi or Gala are my faves), rinsed, cored and chopped
- 1 large celery stalk, rinsed, and diced or thinly sliced
- 1/3 cup raisins
- 1/ cup red seedless grapes, halved
- 1-2 teaspoons lemon juice
- 1/3 cup honey-flavored Greek yogurt
- 3/4 Cool Whip (regular or Lite) or sweetened homemade whipped cream
- extra teaspoon of honey or sugar, optional if you want a bit more sweetness
- 1/2 cups walnuts or pecans, finely chopped
- 1 (10 oz) baby salad greens
Historical information references for this post: