You can riff on this Salad and take it in a dozen fun directions. But the four constant ingredients are always apples, raisins, celery, and nuts.
Besides these four constant trademarks, there’s so much you can do with a Waldorf salad! You can even make it a main-course Salad, making it an exciting and nutritious lunch choice.
Let’s start with my favorite, then take it places!
You will love the rémoulade dressing, not just in this salad, but over poached fish, chicken salad ad the famous French Celery Rémoulade. Passover: Adjust the dressing ingredients using what you have on hand.
Excerpted from my new cookbook, The Whole Foods Kosher Kitchen.
Variations on Waldorf Salad
Play with the possibilities and enjoy a different and exciting Waldorf Salad each time.
- Add shredded romaine, thinly sliced endive or fennel or grated celery root (in this
case, make a little more dressing as the salad will get bulkier).
- Throw in some freshly grated Parmesan
- Substitute other kinds of nuts: pistachios, peanuts, almonds, pine, etc.
- Turn the salad into a main course by adding some diced cooked salmon or sliced poached chicken breast or diced natural (no nitrites) smoked turkey or both.
- Throw in some diced avocado.
- Throw in some frozen corn, thawed.
- Throw in some cooked brown rice, or any cooked grain you might have on hand.
- 2 gala or other fragrant apples, unpeeled, diced small
- 4 ribs celery, peeled and sliced very thin
- ½ small red onion, minced
- Optional: 1/2 cup golden raisins
- 1/2 cup walnuts, cashews, or pecans, toasted and chopped coarse
- 1 cup remoulade dressing (recipe at the bottom)
This is an intensely flavored sauce with a robustness that is a good match for grated celery root, endives, watercress, as well as cold meats. It uses just a little fat and packs a great punch at a lower caloric cost.
- ⅓ cup low-fat mayonnaise (if mayo is a problem, substitute ⅓ cup silken tofu plus 1/4 cup olive oil)
- ⅓ cup milk or dairy-free milk, low-fat OK, a little more if needed
- Juice of 2 lemons
- 1/4 cup prepared white horseradish (or 2 tablespoons wasabi diluted in a little cold water)
- 1/4 cup Dijon-style mustard
- Salt and pepper to taste
- 1 tablespoon sugar
- Whisk all ingredients together in a bowl. Thin with a little more milk if necessary to make a creamy sauce. Makes about 2 cups. Store refrigerated in a glass jar.
Place all salad ingredients in a bowl, adding the nuts just before serving so they don’t lose their crunch. Pour the dressing over the salad and toss. Makes 8 servings.