Thursday, May 15, 2014

Waldorf Salad



Do you know that the Waldorf Salad originated at the Waldorf-Astoria Hotel in New York City? It was not created by a chef, but by a dining room manager named Oscar Tschirky over 100 years ago! The original recipe had mayonnaise, celery and red-skinned apples. Evidently, the addition of walnuts came later. I decided to change it up a bit and use Greek yogurt instead of mayo and use a tart apple, like a Granny Smith. Just for kicks, I looked up how much a night at the Waldorf-Astoria costs and also how much a plate of Waldorf Salad was at the Peacock Alley (one of the restaurants located on-site). I just about fell on the floor when I saw. The most inexpensive room for one night that I could find on kayak.com was $529.00 and a plate of Waldorf Salad was $19.00!! Good grief.  I don't know about you, but when we travel, we usually stay at a Comfort Inn and eat at Burger King. If you want to make this Waldorf Salad more "elegant," you can toss in a handful of mini marshmallows. That's what I did yesterday!!

Ingredients

Two 5.3 ounce containers Greek Yogurt (any brand)
1 cup celery, chopped
2 cups apples (like a Granny Smith), chopped
1/2 teaspoon salt
1/4 cup walnuts, chopped

In large bowl, put the yogurt.  Rinse and pat dry the celery and then chop into bite-sized pieces.  Remove the core and seeds of  2-3 small apples (leave the skin on), then chop into bite-sized pieces. Add the salt and walnuts. Stir well with large spoon and cover with a piece of plastic wrap. Chill for at least one hour. Stir before serving. Sprinkle additional walnuts on top if desired. Makes 6 one-half cup servings.

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