Deluxe Waldorf Salad

Fall has arrived, and this Deluxe Waldorf Salad is making a regular appearance on my lunch menu. It’s fresh, it’s crunchy, and it’s delcious. Did I mention that this salad is also healthy? It is that and it’s beautiful, too.

History of the Waldorf Salad

Considered the quintessential American salad, the original Waldorf salad was created by the maitre d’ Oscar Tschirky (chur-key) at the Waldorf Hotel in New York City in 1896. It was a super simple recipe–apples and celery mixed with mayonnaise.

As the years went on, the salad evolved. By the 1920s, the salad also included grapes and walnuts. By the 1930s, gelatin (Jello-O) salads versions were becoming popular. And so the salad adapted. Even marshmallows were added when they became popular.

Many variations of the salad have been created since. These days the “basic” Waldorf Salad recipe consists of chopped apple, celery, grapes and walnuts with a mayonnaise-based dressing. No more marshmallows or Jell-O.

But the version I’m enjoying most, is the based on a recipe I found in Mandy’s Salad Cookbook. With Fall fruits, fresh greens, and a balsamic vinaigrette, it’s perfection. A huge thank you once again to @mandysalads for giving me so much inspiration for creating my own amazing salads.

What’s in a Deluxe Waldorf Salad

Chopped Romaine lettuce
Mixed spring greens
Diced apple
Diced pear
Diced celery
Sliced red or green grapes or dried cranberries
Walnuts or pecans
Crumbled blue cheese

Balsamic Dressing

Balsamic vinegar
Dijon mustard
Honey
Extra-virgin olive oil
Salt
Freshly ground black pepper

How to make a Deluxe Waldorf Salad

Place all of the salad ingredients in a large mixing bowl.
In a smaller bowl, add the ingredients for balsamic dressing and blend to combine. My handheld blender works great for making this dressing.
Slowly add the balsamic dressing to the salad bowl. I usually start out with 1/4 cup of the dressing and add up to 1/3 cup. Mix the salad well and serve.