Waldorf Salad II

Waldorf Salad II Recipe - Delicious and Healthy Salad from the USA

Region / culture: USA | Preparation time: 15 minutes | Servings: 4

Introduction

Waldorf Salad II is a classic dish that combines the sweetness of apples with the crunch of celery and the nuttiness of walnuts. This refreshing salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

The Waldorf Salad was first created in the late 1800s at the Waldorf-Astoria Hotel in New York City. It was originally made with only apples, celery, and mayonnaise, but over the years, variations of the recipe have included additional ingredients such as walnuts and dried fruit.

Ingredients

0.25 cup of light mayonnaise
0.25 cup of light or regular plain yogurt or fat-free sour cream
2 tsp of sugar
0.75 tsp of lemon juice
3 apples, peeled, cored, and chopped (about 3 cups)
1 cup of thinly sliced celery
0.33 cup of walnut pieces (or coarsely chopped walnuts)
0.33 cup of dried fruit like raisins, cherries, or cranberries (optional)

How to prepare

In a serving bowl, combine mayonnaise, yogurt or sour cream, sugar, and lemon juice. Whisk well until blended.
Add apple pieces, celery, walnuts, and dried fruit if desired. Toss everything together.
Cover the bowl and chill the mixture in the refrigerator until ready to serve.

Variations

Add grilled chicken or shrimp to make it a complete meal.
Substitute the walnuts with pecans or almonds for a different flavor.
Use Greek yogurt instead of sour cream for a healthier dressing.

Cooking Tips & Tricks

Be sure to peel and core the apples before chopping them to ensure a smooth texture in the salad.

- Toasting the walnuts before adding them to the salad will enhance their flavor.

- For a healthier version, you can use Greek yogurt instead of sour cream in the dressing.

Serving Suggestions

Waldorf Salad II can be served as a side dish with grilled chicken or fish, or as a light lunch on its own.

Cooking Techniques

The key to making a good Waldorf Salad is to chop all the ingredients into bite-sized pieces and to mix the dressing well before adding it to the salad.

Ingredient Substitutions

If you don't have sour cream, you can use Greek yogurt as a substitute. You can also use honey instead of sugar for a different flavor.

Make Ahead Tips

You can prepare the dressing and chop the apples and celery ahead of time, but it's best to mix everything together just before serving to prevent the apples from browning.

Presentation Ideas

Serve Waldorf Salad II in a large bowl or on individual plates garnished with a sprinkle of chopped walnuts on top.

Pairing Recommendations

This salad pairs well with grilled meats, sandwiches, or as a side dish for a picnic or barbecue.

Storage and Reheating Instructions

Waldorf Salad II can be stored in an airtight container in the refrigerator for up to 2 days. It's best served chilled and should not be reheated.

Nutrition Information

Calories per serving

Each serving of Waldorf Salad II contains approximately 200 calories.

Carbohydrates

Each serving of Waldorf Salad II contains approximately 20 grams of carbohydrates.

Fats

Each serving of Waldorf Salad II contains approximately 10 grams of fats.

Proteins

Each serving of Waldorf Salad II contains approximately 2 grams of proteins.

Vitamins and minerals

Waldorf Salad II is a good source of Vitamin C, Vitamin K, and potassium.

Alergens

This recipe contains nuts and dairy products.

Summary

Waldorf Salad II is a nutritious and delicious dish that is high in carbohydrates and fats, but also provides essential vitamins and minerals.

Summary

Waldorf Salad II is a classic dish that is easy to make and perfect for a light and refreshing meal. With its combination of sweet apples, crunchy celery, and nutty walnuts, this salad is sure to be a hit at your next gathering.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a sunny afternoon in the spring, and I had just returned from a trip to the farmer's market with a basket full of fresh, colorful produce. As I unpacked my haul, I came across a small, weathered recipe card tucked away in the bottom of the basket.

Curious, I picked up the card and read the words scrawled in elegant cursive handwriting: "Waldorf Salad II." The name alone intrigued me, conjuring up images of fancy parties and elegant dining rooms. I had heard of Waldorf salad before, of course, but I had never actually made it myself. This recipe, however, seemed different somehow.

As I read through the ingredients and instructions, I realized that this Waldorf Salad II was a twist on the classic recipe. Instead of the usual combination of apples, celery, and walnuts, this version called for a mix of seasonal fruits, crunchy vegetables, and a creamy dressing made with yogurt and honey. It sounded like the perfect dish for a light and refreshing spring meal.

I decided then and there that I would make this salad for dinner that evening. I gathered the ingredients together and set to work in the kitchen, chopping, mixing, and tasting as I went along. The scent of fresh herbs and ripe fruit filled the air, and I felt a sense of contentment wash over me as I cooked.

As the salad came together, I couldn't help but think back to the many recipes I had learned over the years. Some had come from cookbooks, others from friends and family members. Each one held a special place in my heart, a connection to a particular time or place in my life.

I remembered my mother teaching me how to make her famous lasagna, layering noodles and cheese with a rich tomato sauce. I recalled the summer I spent in Italy, learning the art of making homemade pasta from a local nonna in a tiny village in Tuscany. And I thought of the countless hours I had spent experimenting in my own kitchen, trying out new ingredients and techniques to create dishes that were uniquely my own.

As I finished preparing the Waldorf Salad II, I felt a sense of pride and accomplishment. The colors and textures of the fruits and vegetables mingled together in a beautiful display of nature's bounty. The creamy dressing coated everything in a luscious, tangy embrace. I knew that this salad would be a hit at dinner that evening.

And indeed, it was. My family oohed and aahed over the vibrant dish, each bite a burst of flavor and freshness. They praised my culinary skills and asked for the recipe, eager to recreate the dish themselves.

As I sat at the table, watching my loved ones enjoy the fruits of my labor, I felt a deep sense of gratitude. Cooking had always been a passion of mine, a way to express my creativity and love for others. And in that moment, as we shared a meal together, I realized that the real joy of cooking lay not just in the food itself, but in the memories and connections it created.

So here I am now, sharing this recipe with you, my dear grandchild. May you too find joy and fulfillment in the kitchen, as you learn to make dishes that nourish the body and soul. And may you always remember that the true magic of cooking lies not just in the ingredients and techniques, but in the love and care you put into every dish you create. Bon appétit!