Healthy Waldorf Salad with Baby Spinach
Originally created at the famed Waldorf Hotel in New York City around 1893 to 1896 and is credited to Oscar Tschirky, Waldorf’s maître d’hôtel who either developed or was the inspiration for a lot of the hotels signature dishes. The original salad was original void of nuts but when the dish appeared in its first cookbook they were been added to the salad.
Like any recipe of this vintage it has seen many different cooks and chefs take a stab at creating their own version of the salad but they all try to keep a certain degree of authenticity to the dish. I personally love this salad and so does my husband although I have to make the agave version of it for him as he is diabetic. One of the things we love is this on a hot summer day the combination of fruit chilled nice and cold with the taste of the baby spinach is delightful and refreshing when it is so hot out.
It is good to have a light meal and especial a cold one that you like to serve when the weather turns hot it helps cool you off a bit and make those long hot days of summer bearable. I love making salads with fruit in general as the sweet fruit especially with something like baby spinach complement each other so nicely. I also like playing with introducing sharp or distinct cheeses to salad like fete, sharp cheddar, and gorgonzola. They offer a balance to the palette that is offset by the fruit and make the salad more exciting and balanced so you don’t feel like you’re just eating salad.
- 3 red apples, cored, and chopped
- 2 cups baby spinach leaves , whole
- 1 cup green seedless grapes, whole
- 1 /4 cup Craisins®
- ½ cup walnut halves, whole
- ½ cup mayonnaise Hellmann's® Mayonnaise Real works best
- 1 tablespoon sugar, or 2 teaspoons agave nectar
- 1 teaspoon real lemon
- ⅛ teaspoon Hymalian Pinksalt , course
- Prepare the apples for the salad and in a bowl toss together all the salad ingredients gently until mixed well.
- In a small glass bowl whisk the dressing ingredients together until well blended and smooth and all sugar is dissolved.
- Pour over the salad mix and toss gently until salad is covered with dressing.
- Place in refrigerator until ready to serve.
- Place a small amount of salad on individual plates and serve chilled.
Although there is a historic way to make Waldorf salad it can be made different ways and over the years people have played with different combination on the theme. In this recipe I offer a different take then some and offer a Waldorf salad that is big on fruit and is as healthy as can be especially if you substitute out the sugar for the agave. There is no reason you cannot take a classic salad and make your own version and even with mine if you dislike or like one thing more than another play around with the combination and let me know how it turned out.
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