It all began at the Waldorf. Both the salad and my marriage (Hubby and I visited the lobby the night we got engaged). Never knew my favorite salad was actually invented there. Really. Ever since it was first created in the 1890s, we’ve been calling this mix of fresh apples, celery and walnuts, dressed in mayo, a “Waldorf Salad.” It’s usually served on a bed of lettuce as an appetizer, or even as a light meal in itself. In honor of Chanukah, I added blue cheese, one of my faves (and it goes with the blue in my holiday color scheme). To save time, I am making a simple creamy balsamic vinaigrette; but if you want a more authentic version, combine equal parts yogurt and mayo with parsley, honey, lemon juice, and zest, and salt ‘n’ pepper to taste.
- Prep Time
- 8 ServingsServings
- 2 heads butter lettuce, torn into pieces
- 1 gala apple, unpeeled and thinly sliced
- 1 cup red grapes, halved lengthwise
- 1/2 cup crumbled blue cheese
- 1/2 cup sliced celery
- 1/2 cup chopped walnuts
- 1/3 cup olive oil
- 2 tablespoon balsamic vinegar
- 2 tablespoon mayonnaise
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
In a large bowl, combine lettuce, apple, grapes, cheese, celery, and walnuts.
In a small bowl, whisk together oil, vinegar, mayonnaise, sugar, and salt until smooth and creamy.
Drizzle salad with dressing, and toss to coat. Any remaining dressing can be stored in the refrigerator for 2 to 3 days. Garnish with pepper just before serving.