Waldorf Salad
Oscar Tschirky, the maître d' of the old Waldorf-Astoria Hotel in New York City, created the original recipe for Waldorf salad, which consisted of equal amounts of chopped apples and celery blended with mayonnaise. Later, walnuts were added, increasing the popularity of this salad, and over time the recipe has been embellished with various ingredients to fit the tastes of the period. In the eastern United States, the dish has become a part of the traditional Thanksgiving meal, adding a taste of freshness to the feast.
Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup walnut or pecan halves
- 4 crisp apples, such as pippin, McIntosh or
- Rome Beauty
- Juice of 1 lemon
- 1 cup finely diced celery
- 1/2 cup diced red bell pepper
- 3 green onions, including some of the tender
- green portions, finely chopped
- 3/4 cup sour cream
- 1 Tbs. Dijon mustard
- 1 1/2 Tbs. honey
- 1 tsp. minced fresh mint
- Salt and freshly ground pepper, to taste
- 1 or 2 heads Bibb lettuce