Waldorf Salad | The Epoch Times - Aman Shanti News – India, UP, Technology & Automobile News

Originally created at New York City’s Waldorf Hotel in the late 1800s, Waldorf salad started out as a simple combination of apples, celery, and mayonnaise. My version keeps the spirit of the classic but adds a little more flavor and texture: grapes for sweetness, toasted walnuts for richness and crunch, and sour cream, lemon, and fresh herbs to give the creamy dressing a bright, fresh flavor without feeling heavy.

This Waldorf salad recipe is delicious on its own, spooned over greens, or tucked into radicchio cups for a little color and contrast. Add diced chicken, and it easily becomes a satisfying lunch or light dinner. It’s also right at home on a spread with sliced turkey, ham, and good bread or rolls.

What You’ll Need To Make Waldorf Salad

Red Onion: Adds a crisp texture, a pop of color, and a mild bite to the salad.
Mayonnaise and Sour Cream: Form the creamy base of the dressing. The sour cream lightens the mayonnaise and adds a subtle tang. Use a good-quality mayonnaise, such as Hellmann’s or Duke’s.
Lemon Zest and Juice: Adds fresh, bright flavor and a subtle tang. The juice also helps prevent the apples from browning.
Honey: Adds just enough sweetness to balance the tangy lemon and sour cream.
Apples, Celery, and Grapes: Apples add juicy crunch and sweet-tart flavor, celery brings fresh crunch, and grapes add juicy sweetness. A mix of Honeycrisp and Granny Smith apples provides a nice balance.
Walnuts or Pecans: Add nutty flavor and crunch. Toasting them first makes a noticeable difference, and stirring them in just before serving keeps them crunchy.
Fresh Herbs: Chives or tarragon add a fresh, savory note that cuts through the richness of the creamy dressing.
Mixed Greens or Radicchio Cups: Optional for serving. Mixed greens make the Waldorf salad feel more substantial, while radicchio cups add crisp texture, beautiful color, and a pleasantly bitter contrast to the salad.

How To Make WalDorf Salad

Step 1: Soak the onions. Soak the red onion in cold water for about 10 minutes while you whisk together the dressing. That quick soak takes some of the sharp bite out of raw onion without getting rid of its flavor or crunch; just be sure to drain and dry it well so you don’t water down the dressing.

Step 2: Make the dressing. Whisk together the mayo, sour cream, lemon zest and juice, honey, and seasoning until well combined.

Step 3: Toss and finish the salad. Add the apples, celery, grapes, and drained onion to the dressing and toss until well coated. You can refrigerate the salad at this point for up to 8 hours—the lemon in the dressing helps keep the apples from browning. Wait until just before serving to add the toasted nuts and fresh herbs so the nuts stay crunchy and the herbs taste fresh, then taste, adjust the seasoning, and serve as is or over mixed greens or in radicchio cups.

Waldorf Salad Variations

Add some peppery crunch: Replace 3/4 cup of the celery with 3/4 cup thinly sliced radishes. They add a little bite while keeping the salad crisp and fresh.
Swap out the grapes: Use raisins or dried cranberries in place of the grapes for a chewier, slightly sweeter variation.
Add protein: Add a few cups of grilled chicken or poached chicken to turn the salad into a meal.
Change up the nuts: Walnuts and pecans are traditional, but for something a little different, try toasted almonds, cashews, or pistachios.