Waldorf Salad Recipe


Nutrition

Cal/Serving: 254
Daily Value: 13%
Servings: 8

Low-Sodium
Kidney-Friendly, Gluten-Free, Wheat-Free, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat15g23%
Saturated3g15%
Carbs30g10%
Fiber1g4%
Sugars28g0%
Protein3g5%
Cholesterol9mg3%
Sodium29mg1%
Calcium49mg5%
Magnesium18mg5%
Potassium140mg4%
Iron1mg3%
Zinc0mg3%
Phosphorus71mg10%
Vitamin A523IU10%
Vitamin C2mg3%
Thiamin (B1)0mg3%
Riboflavin (B2)0mg5%
Niacin (B3)0mg1%
Vitamin B60mg4%
Folic Acid (B9)11µg3%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K7µg9%
Fatty acids, total monounsaturated3g0%
Fatty acids, total polyunsaturated8g0%
Have a question about the nutrition data? Let us know.

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Waldorf Salad
Waldorf Astoria New York

Here is a reimagined version of the Waldorf salad as originally conceived here at the Waldorf Astoria New York. This is a bit lighter and healthier to fit the palate of a modern-day diner — a new spin for a new century.

4
Ratings4

INGREDIENTS

For the candied walnuts :

  • 2 cups raw walnut halves
  • 1 egg white
  • 1 tablespoon spice mixture (such as a combination of paprika, cayenne, ground fennel seed, and ground coriander)
  • 1 cup sugar

For the dressing :

  • 1/2 cup crème fraîche
  • 1/2 cup plain yogurt
  • 3 teaspoons lemon juice
  • Freshly ground white pepper, to taste
  • 1 1/2 tablespoons minced black winter truffles (optional)
  • 1/4 cup walnut oil

For the salad :

  • 1/2 cup celery root, peeled
  • 2 large Granny Smith apples, unpeeled
  • 2 large Gala apples, unpeeled
  • 1/2 cup microgreens or celery leaves, for garnish
  • 12 red grapes, halved lengthwise

DIRECTIONS

For the candied walnuts :

Preheat the oven to 350 degrees and line a nonstick baking sheet with parchment paper.

In a large bowl, combine the walnuts and egg white. Add the spice mixture and sugar and mix until evenly coated. Spread the walnuts into an even layer on the baking sheet and roast in the oven until browned, about 20 minutes.

For the dressing :

In a medium-sized bowl, combine the crème fraîche with the yogurt and whisk in the lemon juice, white pepper, to taste, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside.

For the salad :

Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-sized strips, being careful to avoid the seeds in the cores of the apples. Transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.

Divide the salad between chilled serving plates. Garnish with microgreens or celery leaves. Scatter alternating grape halves and candied walnut halves on the plates.

Recipe Details

Servings: 8
Cuisine: American

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