Serving up a little Waldorf salad for the holidays

Growing up, I used to get really excited when someone would mention “Waldorf salad,” that creamy, delicious and fruity concoction that was a staple on the buffet where my family would often go for dinner. Growing up in Waldorf, Md., it was years before I realized that the side dish wasn’t named for my hometown but the Waldorf Hotel (later the Waldorf-Astoria) in New York City, where it originated.

Wednesday was my office’s Thanksgiving potluck, an annual tradition that serves as a warm-up for the main meal to come next week. All the staples were there: sweet potatoes with crunchy marshmallows; moist turkey; glazed ham; greens and potatoes and pumpkin pie. When I went to sign up, most of the foods we associate with Thanksgiving were already “claimed” by my coworkers — and I wasn’t sure what to bring.

“How about fruit?” Sandy, my friend and officemate, suggested.

Fruit. Fruit at Thanksgiving? I’m all about the rich, hot, creamy and fatty foods. Fruit seems like the unwanted distant relative who crashes the party and gets ridiculously drunk, you know? The one who then shares all the family secrets. “What is he doing here?” you think. “Who invited him?”

Well, I invited Waldorf salad — and let me tell you: it hit the spot. Awash in a sea of heavy foods, the Winter Fruit Waldorf Salad — courtesy of my main lady, Betty Crocker — was a highlight at our potluck, and I wound up giving the recipe to a few coworkers.

I’m actually embarrassed to call it a “recipe,” friends, because it’s nothing if not simple. The most challenging part of creating the salad was my having to get up at 6 a.m. to make it before work. It’s not something you want to let sit, so make it fresh — and have it ready to go. I cut all my fruit up first and let that sit until just before the main event, where I spooned my fruity dressing over top.

As we all gear up for family, friends and feasts next week in the U.S., consider adding a refreshing treat to your table. I had a tough time finding chopped dates at the grocery store, so I added way more walnuts than the recipe originally called for to compensate. It turned out delicious!


Winter Fruit Waldorf Salad

Recipe from BettyCrocker.com

Ingredients:
2 medium unpeeled red apples, diced
2 medium unpeeled pears, diced
1/2 cup thinly sliced celery
1/2 cup golden raisins
1/2 cup chopped dates
1/4 cup mayonnaise or salad dressing
1/4 cup Yoplait Original 99% Fat Free orange crème yogurt (from 6-oz container)
2 tablespoons frozen orange juice concentrate
8 cups shredded lettuce
Walnut halves, if desired

Directions:

1. In large bowl, mix apples, pears, celery, raisins and dates.

2. In small bowl, mix mayonnaise, yogurt and juice concentrate until well blended. Add to fruit; toss to coat. (Salad can be refrigerated up to 1 hour.

3. Serve salad on lettuce. Garnish with walnut halves.

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6 thoughts on “Serving up a little Waldorf salad for the holidays

  1. That was a childhood favorite of mine on holidays, we used grapes in place of dates and it was way before we heard of yogart. Will try the new version, sounds good.
    Great picture. Happy Thanksgiving!

  2. This recipe looks wonderful! No wonder it was a hit at your office party. How cool that your office has a Thanksgiving Potluck?!I cannot wait to try yousalad recipe. Thank you.

    I actually didn’;t care for this salad at all when I was little. It was odd since there weren’t many things I wouldn’t eat as a kid. But I didn’t like mayonnaise on my fruit and nuts mixed in with it. The salad confused me and, no matter what my mother said, I wouldn’t eat it! lol
    Now I love it!

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