Where's Waldorf Salad #927
This simple apple salad got its name from the luxurious Waldorf-Astoria Hotel in New York. Invented in 1896 by the maitre d'hotel Oscar Tschirky, the Waldorf salad was an instant success. As often happens, many variations evolved -- some with raisins, some with chopped nuts. This one has a special ingredient not usually found in this salad but that increases the fiber and nutrients. Can you find it?
- 2/3 cup dried tart cherries
- 1-1/3 cups very thinly sliced celery
- 1 cup boiling water
- 1-1/3 cups red seedless grapes, halved
- 1/4 cup reduced fat mayonnaise
- 1 cup broccoli slaw
- 3 tablespoons lite sour cream
- 1/4 cup fresh mint, chopped
- 1 teaspoon sugar
- 1/4 cup toasted pecans**
- 4 Granny Smith apples, cored, cut into 1/2-inch cubes
Soak cherries in 1 cup boiling water until softened, about 10 minutes. Drain. Whisk mayonnaise and next 3 incredients in large bowl. Add apples, celery, grapes and cherries; toss. Season with salt and pepper. Top salad with pecans.
** For a special treat, try Sweet and Spice Candied Pecans (below)
- Nonstick vegetable oil spray
- 1/4 teaspoon (generous) freshly ground black pepper
- 3 tablespoons light corn syrup
- 1/8 teaspoon cayenne pepper
- 1-1/2 tablespoons sugar
- 1-1/2 cups pecan pieces
- 3/4 teaspoon salt
Preheat oven to 325 degrees F. Spray baking sheet with nonstick spray. Combine corn syrup and next 4 incredients in large bowl. Stir to blend. Add pecans; stir gently to coat. Transfer to baking sheet. Place large piece of foil on work surface. Bake pecans 5 minutes. Using fork, stir pecans to coat with melted spice mixture. Continue baking until pecans are golden and coating bubbles, about 10 minutes. Transfer to foil. Working quickly, separate nuts with fork. Cool. (Can be made 3 days ahead. Store airtight at room temperature.)
Yield: 8 portions. Each portion provides about 136 calories, 2g protein, 22g carbohydrate, 6g fat (g Sat fat), 5mg cholesterol, 3g fiber, 36 mg calcium, 73mg sodium, 296mg potassium.