Waldorf salad recipes can make a great appetizer and this salad has been around since 1893. The Waldorf salad was first created and eaten at the Waldorf Astoria Hotel in New York.
The main ingredients of a Waldorf salad are diced red apples, chopped celery, and walnuts tossed in a mayonnaise dressing. Although, the original recipe only consisted of celery, red apples, and mayonnaise.
Chopped walnuts were added later to this American classic. And today, you will find many more additions and even variations in the mayonnaise dressing.
Classic Waldorf Salad Recipes
1 Organic Sweet Red Apple (cored & diced)
1/2 cup of Organic Celery Stalk (thinly sliced)
1/2 cup Organic Red Seedless Grapes (halved)
1/2 cup Organic Sprouted Walnuts (slightly toast walnuts and chop into smaller pieces)
3 Tbsps. Homemade Mayonnaise (made with cold-pressed organic oils and homemade mustard)
1 tsp. Freshly Squeezed Organic Lemon Juice
Optional: 1/2 tsp. Salt Sea & Black Pepper
Optional: Diced Organic Pastured Chicken Breast or Creamy Raw Blue Cheese
Garnish: Fresh Organic Large and Very Firm Lettuce Leaves (to be used as a bed in salad bowls)
In a bowl, whisk mayonnaise, lemon juice, and seasoning together.
Then add in the apple, celery, grapes, and walnuts.
Stir to coat with dressing.
Stir in diced chicken (if you like) and serve on a bed of lettuce.
Classic Creamy Waldorf Salad Recipe
2 cups Cored & Diced Organic Red Apples
1 cup Organic Chopped Celery
1/2 cup Sprouted Organic Walnuts (broken into small pieces)
A classic Waldorf salad is usually only dressed with mayonnaise, but in this Waldorf salad recipe the addition of whipped cream with the mayonnaise creates a richer tasting Waldorf salad.
Combine diced apples, chopped celery, and walnut pieces in a glass mixing bowl. In another bowl, blend the mayonnaise, lemon juice, honey, and salt (if using).
Whip the cream and then fold into mayonnaise mixture. Then fold this dressing into apples, celery, and walnuts. Serve in pretty salad bowls.
Waldorf Salad Recipe with Green Apples
1 Head of Organic Lettuce (sliced thick)
1 Stalk Organic Celery (chopped)
10 to 20 Red Organic Grapes (halved)
1 to 2 Organic Green Apples (cored & chopped)
3/4 cup of Organic Sprouted Walnuts (chopped)
1 Tbsp. of Cold-Pressed Extra Virgin Olive Oil
A Few Tbsps. of Homemade Mayonnaise (enough to dress salad)
As you can see, there are many ways to make a Waldorf salad.
This is yet another take on the classic Waldorf salad and it's a bit more like a "regular" salad that uses mayonnaise and olive oil for the dressing.
Add lettuce, celery, grapes, apples, and walnuts to a big salad bowl. Drizzle in the olive oil and spoon in the mayonnaise.
Then stir or use your hands to combine the dressing with the other ingredients.
Properly Prepare Your Walnuts!
Most Waldorf salad recipes will call for walnuts, but most of the walnuts that you buy at grocery stores have not had their anti-nutrients removed.
So you should take care of this important process yourself, before using walnuts in your Waldorf salad recipes.
You see walnuts and nuts in general contain many healthy nutrients, but also contain tannins, phytic acid, and enzyme inhibitors. All of which will need to be neutralized to make these nuts more digestible in your Waldorf salad recipes.
How to Soak & Dehydrate Your Walnuts
Soaking your walnuts for up to 12 hours, will help to neutralize anti-nutrients ike phytic acid.
These anti-nutrients are what keep nuts from sprouting prematurely. Soaking nuts starts the
germination process and allows nuts to let down their guard (literally).
Soaking walnuts also
helps to give it more of a pleasant taste because soaking helps to get
rid of some of its astringent properties.
Not only will you
neutralize anti-nutrients by soaking walnuts, but you will also
increase the nutrient content of these nuts.
Measure 4 cups of raw and unsalted organic walnuts and put them into a glass bowl.
Then cover with filtered water so that nuts are completely submerged. Stir in 1 Tbsp. of sea salt until dissolved.
Leave covered on kitchen counter for at least 7 hours or overnight.
Then rinse nuts to remove the salt residue and spread out in single layer on a tray to dehydrate.
Dry at a low temperature (no higher than 150 degrees F.) until nuts are slightly crispy.