Waldorf salad recipes can make a great appetizer and have been around for a pretty long time.
This salad was first created over a hundred years ago at the Waldorf Hotel in New York.
Originally, the Waldorf salad only included celery and red apples tossed in mayonnaise.
These days, you will find many variations of the original salad and that includes at the Waldorf hotel which still exists to this day.
This is a more classic Waldorf salad with a few twists.
This is where this iconic salad got its start over a hundred years ago. However, over the years - the recipe did change.
Waldorf salad recipes call for nuts like walnuts, but most of the nuts that you will buy at the store have not had the anti-nutrients found in nuts removed.
So you will have to take care of this important process yourself, before using them in your Waldorf salads.
You see nuts like walnuts contain many healthy nutrients, but walnuts also contain tannins, phytic acid, and enzyme inhibitors. All of which will need to be neutralized to make these nuts more digestible.
By soaking your walnuts for 12 to 24 hours before you eat them, you will help to neutralize these anti-nutrients.
Soaking nuts starts the germination process and allows nuts to let down their guard (literally) which are the anti-nutrients like phytic acid and its enzyme inhibitors.
Both of which keep nuts from sprouting prematurely.
And not only will you neutralize anti-nutrients by soaking your nuts, but you will also increase the nutrient content of your nuts.
Soaking walnuts also helps to give it more of a pleasant taste because soaking helps to get rid of some of its strong astringent taste.