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Waldorf Salad Recipe
by Karen Atkins - posted 10/12/15

The first Waldorf salad recipe is credited to Oscar Tschirky, a maître d’hotel at the Waldorf Hotel, later named the Waldorf-Astoria. It was introduced in the late 1800s, at which time it did not include nuts. The nuts first appeared in the 1920s and I’ve never been served one without them. Thankfully.

Serves four before dinner, or two for a meal


½ cup sliced grapes
2 chopped apples (I leave the skins on for added color.)
2 large celery stalks, chopped
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons lemon juice and zest from one lemon
1 cup roasted walnuts, chopped
1 head Boston Bibb lettuce
Salt and Pepper to taste


Whisk together mayonnaise, sour cream, lemon juice and lemon zest. Add salt and pepper to taste. Pour over a bowl containing the apples, celery and grapes, and toss. Top with toasted walnuts and serve over lettuce beds.

Variations on a theme: For a hearty dinner, add chunks of baked chicken or turkey. Or, as a side for salmon, substitute cranberries for the grapes, and add chopped dill.




Karen Atkins is a designer, writer, and speaker who loves making recipes for things she grows. See photos of her gardens on