Waldorf Salad is said to have been created between 1893 and 1896 at the Waldorf Hotel (now the Waldorf-Astoria) in New York City. The fresh salad almost always includes chopped apples, grapes, celery and nuts and is dressed with a mayonnaise and lemon juice dressing. I first had this probably 10 years ago or so and instantly fell in love. I love the combination of apples, grapes and walnuts, and sometimes I add raisins as well. You can really experiment with all different sorts of variations – apples or pears, different nuts and dried fruits. It’s totally versatile and makes an awesome spring or summertime lunch, and is also perfect for serving at tea party-type settings such as baby or wedding showers.
I am sharing this recipe as a part of Kelly’s Tea Party for the Cure campaign. Foodbuzz has teamed up Electrolux and Kelly Ripa to help raise awareness of ovarian cancer and also raise funds for research. Foodbuzz and Electrolux are partnering to host a Top 9 Tea Party Takeover on Friday, March 25th. In a Top 9 Takeover, Foodbuzz asks all Featured Publishers to construct a post around a theme and then, for one day only, all Top 9 posts reflect that theme. For this Electrolux Tea Party Top 9 Takeover, Featured Publishers were asked to create the perfect tea party recipe. Foodbuzz is donating $50 to the Ovarian Cancer Research Fund for every tea party recipe created by a Featured Publisher before March 23rd.
I am thrilled to be taking part in another Top 9 Takeover for a good cause (you might remember my Ultimate Peanut Butter & Chocolate Banana Split last summer), and encourage you to check out http://www.kelly-confidential.com to learn more. Plus, if you select a tea party outfit on the site, Electrolux will donate $1 to the Ovarian Cancer Research Fund.
‘Tis the season for girly, summer parties!
Two years ago: Irish Soda Bread
Three years ago: Brioche Raisin Snails
A classic creamy salad recipe
(peeled and cored)
halved red grapes
In a large bowl, combine all ingredients except lettuce; mix lightly. Cover and refrigerate for at least 1 hour. To serve, place a large leaf of lettuce on a plate and spoon a generous serving onto the middle of the lettuce leaf.
Vitamin A: 60%
Vitamin C: 2.5%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!