Waldorf salad was created at New York City’s Waldorf-Astoria Hotel in 1896, not by a chef but by the maitre d’hotel Oscar Tschirky. The salad was an instant success. The original version contained only apples, celery and mayonnaise. By 1928, when “The Rector Cookbook” was printed, chopped walnuts had been added, and that version is still on the hotel menu today. Waldorf salad is usually served on top of a bed of lettuce.
1 cup red apples, chopped
1 tablespoon lemon juice
1 cup celery, chopped
¼ cup mayonnaise
¼ cup chopped walnuts (optional)
¼ cup dark seedless raisins (optional)
Sprinkle apples with lemon juice immediately after they are cut. Add all other ingredients and toss well to coat all pieces with mayonnaise.
Variation: Turn this salad into an entrée by adding meat such as strips of chicken breast, turkey, smoked turkey, cubed pork loin or grilled salmon.