THE ORIGINAL ‘RECEIPT’

WALDORF SALAD

Equal parts celery and apples cut in squares and ⅓ as much chopped English walnuts, Mix with dressing and add whipped cream.

~ Three Hundred Choice Recipes from Ladies’ Aid Society. Hamilton: St. Giles’ Presbyterian Church, 1909.

THE UPDATED RECIPE

• 1 c. diced celery
• 1 c. diced apple
• ⅓ c. chopped walnuts
• 3 Tb. salad dressing (I used Mrs. Willson’s Salad Dressing… YUM!)
• lettuce (Boston Bib or Romaine or Oak Leaf Lettuce)
• whipped cream.

Clean and dice the celery and apples.

Chop and measure the walnuts.

Combine the fruit, celery and nuts with a cooked salad dressing, such as “Mrs. Willson’s Salad Dressing“, and stir the mixture gently to coat all the ingredients thoroughly.

Serve in a bowl lined with lettuce leaves, or on individual plates, on a bed of lettuce.  Garnish with whipped cream.

Yield:  4 servings or two larger salads.

This makes an ideal luncheon salad.

The “Waldorf Salad” was traditionally a simple apple, celery and mayo salad. Introduced at an event at the newly opened Waldorf-Astoria hotel in NYC in the late 1800’s, this salad has always been lovely to spoon on top of mixed greens or butter lettuce. Nowadays, variations of the salad contain grapes, turkey, dried fruits, cheese etc.