Salads

A brightened up modern twist to a classic waldorf salad. Sweet firm Honeycrisp Apples, crunchy carrots, celery and yogurt replaces *most* of the mayonnaise. Original Recipe created by Lanie Smith (published 2014.)

THEN:

A traditional old-fashioned Waldorf salad is composed of  apples, mayonnaise, lemon juice, sugar, celery, broken nuts, and dark raisins.

The Waldorf salad was created in the late 1800s at the Waldorf Astoria hotel, New York City. It was served at a charity ball held in honor of St. Mary’s Hospital for Children on March 14, 1896. The original recipe consisted of only apples, celery, and mayonnaise. Over the years, other ingredients have been added.

NOW: The Twist. 

Apples

1. Today we are twisting up the classic salad by replacing the traditional Granny Smith Apple with the now famed Honeycrisp Apple. (Oh my heart belongs to the sweetness of Honeycrisp) (update 2023: I’m in love with the Gold Ambrosia Apple now 🙂 )

Honeycrisp apples were first produced in 1960 when the macoun and honeygold apple were cross-pollinated in a University of Minnesota breeding program, but it wasn’t until 1991 that the apple was made available to the consumer.

Raisins

2. I’m also bringing in golden raisins instead of dark ones for a more vibrant color.
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There seems to be as million ways to make good ole’ deviled eggs. My friend Mary Edwards posted a photo of her deviled eggs on Facebook and they looked so creamy and tasty I asked about her recipe. She says she has never measured and her ritual is something like this:

I had ten eggs here – so I whipped the egg yolks with a good amount of mayo – about 4 generous tablespoons – a couple of generous tablespoons of whole grain Dijon mustard, a little seasoned salt, a little sugar (about 1 teaspoon), about 2 teaspoons of Coleman’s mustard, and a couple of cap fulls of apple cider vinegar – and then I finish with a dusting of more seasoned salt & cayenne pepper.

This is a vintage cooking style at its best. (more…)

I’ve always loved Waldorf salad, and now I have a completely new way of making it! The oranges, candied walnuts, and Philadelphia Cooking Creme take this Waldorf salad to a completely new level! Enjoy!~

Candied Orange-Waldorf Salad
* Servings: 6-8

* 1 container PHILADELPHIA Original Cooking Creme (10 oz.)
* 1 container whipped topping, thawed (8 oz.)
* 5 apples, diced (sweet and firm-like Gala or Honeycrisp)
* 3 oranges, cut in half and segmented (reserve cups)
* 1 1/2 cup(s) of diced celery
* 1 cup(s) of golden raisins
* 1 pkg. frosted, glazed, or candied walnuts (4.25 oz.)

1. *This recipe makes more than 6 servings, you may serve remaining in bowl next to cups, or if you are serving more guests, get a few more oranges.
2. In a large bowl, stir the PHILADELPHIA Cooking Creme with whipped topping until smooth.
3. In another bowl, combine the apples, chopped orange segments, celery, raisins, and 3/4 of the walnuts.
4. Pour the creamy mixture, over the fruit/nut mixture. Stir until blended.
5. Fill orange cups with salad and place on serving dish.
6. Sprinkle on remaining walnuts to garnish.