Waldorf Salad Recipe


Nutrition

Cal/Serving: 453
Daily Value: 23%
Servings: 8

High-Fiber, Low-Sodium
Fat30g45%
Saturated4g22%
Carbs47g16%
Fiber5g21%
Sugars39g0%
Protein6g13%
Cholesterol9mg3%
Sodium38mg2%
Calcium77mg8%
Magnesium59mg15%
Potassium356mg10%
Iron1mg7%
Zinc1mg8%
Vitamin A582IU12%
Vitamin C7mg12%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg9%
Niacin (B3)1mg3%
Vitamin B60mg12%
Folic Acid (B9)36µg9%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K10µg13%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated18g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

More Recipes By David Garcelon


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

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human