Top Waldorf Salad
Recipe: #1872
November 01, 2011
Categories: Salads, Vegetable Salad, Side Dishes, Apple, Celery, Appetizers, New England, Baby Shower, Brunch Christmas, Fathers Day, Mothers Day, New Years, Picnic, Heart Healthy, Low Fat, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"I wanted a Waldorf Salad that tasted great and which kids would like as well -- lots of eye appeal was another important consideration. I've always harbored an emphatuation with Waldorf Astoria Hotel recipes and I was determined to get one right. Staying with the essential elements of the original recipe was especially important to me but at the same time, this dish needed to be brought into the 21st Century. I should also mention that this salad will wholly fill daily nutritional requirements for fruits and vegetables. The three servings refers to presenting this salad as a main dish. It's a great item for small parties or covered dish. One tip: I like to *peel* the backside of my celery with a potato peeler to eliminate the stringiness."
Ingredients
Nutritional
- Serving Size: 1 (338.7 g)
- Calories 633.1
- Total Fat - 44.5 g
- Saturated Fat - 4.6 g
- Cholesterol - 10.1 mg
- Sodium - 506 mg
- Total Carbohydrate - 62.2 g
- Dietary Fiber - 6 g
- Sugars - 38.1 g
- Protein - 3.1 g
- Calcium - 60.4 mg
- Iron - 2.5 mg
- Vitamin C - 26.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Make the dressing by blending the mayonnaise, honey, vinegar, and mustard with a fork. Refrigerate.
Step 2
In a large non-aluminum mixing bowl, toss the apple pieces with the lemon juice. Add all remaining ingredients (except dressing) and toss lightly. Add dressing and toss lightly a final time.
Step 3
Refrigerate, covered, for one hour prior to serving.
Tips
No special items needed.