When’s the last time you had a Waldorf salad? It might have been awhile or maybe you’ve seen it on a classic steakhouse menu but this underestimated salad is old school. Popular years ago, it was first invented in the late 1800’s at New York’s Waldorf-Astoria Hotel by the maître d’ Oscar Tschirky. This creamy, crunchy salad deserves a place in the modern salad repertoire as well so I created this Waldorf Salad with Creamy Spiced Dressing.
My personal debut with Waldorf salad was in my dietetic internship when we decided to make one for the vets at the VA hospital in our food service rotation. Some of these WWI guys were BORN in the late 1800’s so at the time we were doing it, it was a definite crowd-pleaser. Simple to make, this salad is absolutely hearty and so it packs well for parties and picnics as well as for leftovers to take to work or school. The classic Waldorf salad may in fact be the underdog of salads.
Waldorf Salad with Creamy Spiced Dressing - a healthy twist on a classic dish Click To Tweet
While the original version contained only apples, celery and mayonnaise, my Waldorf Salad with Creamy Spiced Dressing features fresh ingredients like blueberries, apples, and fresh romaine lettuce along with a spicy, creamy dressing made from the mayo product of your choice. When you make ti this way, it’s packed with fiber, vitamins, minerals and antioxidants and it’s not the usual baby green salad with vinaigrette. Mix it up and let me know if you try this twist on the classic Waldorf salad.
- 2/3 cup Hellmann's® Carefully Crafted Dressing & Sandwich Spread or other mayo product
- 1/4 cup nonfat plain dairy or non-dairy yogurt
- 1/2 medium orange (juiced with seeds removed)
- 1 teaspoon honey
- 1 tablespoon flat-leaf parsley (chopped)
- teaspoon ½kosher salt
- teaspoon ¼freshly ground black pepper
- 1 head Romaine lettuce (trimmed, washed and dried)
- 2 stalks celery (diced)
- 1 medium red apple cored and diced
- 1 cup seedless purple grapes (halved)
- cup ½chopped pecans
- Mix Hellmann's® Carefully Crafted Dressing & Sandwich Spread, yogurt, orange juice and zest, honey, parsley, salt and pepper in small bowl to blend. Set aside in refrigerator to chill. Line large bowl with large outer leaves of lettuce. Chop remaining leaves into bite-size pieces and add to a separate bowl. Gently fold in celery, apple, and grapes. Add dressing to salad and fold gently to coat. Serve salad in lettuce leaf lined bowl, garnish with pecans and serve chilled.
Ginger Hultin,MS, RD, CSO
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