The Waldorf Salad was first created in the late 1800s by Oscar Tschirky. Oscar was the Waldorf's maître d'hôtel and was widely known as "Oscar of the Waldorf." While the recipe has changed somewhat over the years, adding nuts, sometimes raisins, yogurt, and more, it is as delicious as ever!
1/2 cup walnut halves
For the Salad:
4 large crisp apples, such as Gala or Pink Lady
3 ribs celery, thinly sliced into 1/4-1/2-inch-thick pieces
1 cup red seedless grapes, halved
2 cups mixed fresh greens, arugula, romaine, etc.
Juice of one lemon
For the Dressing:
2/3 cup dairy free Simply Plain Silk yogurt alternative
3 tablespoons vegan mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon maple syrup
1 lemon, zest finely grated
Preheat the oven to 350° degrees F.
Spread the walnuts onto a baking sheet and toast in the oven for 8 to 10 minutes or until fragrant. Remove, cool to room temperature, then roughly chop.
In a small mixing bowl, whisk the yogurt, mayonnaise, parsley, syrup, and lemon zest until well combined and set aside.
Halve, core, and cut the apples into 1/2 to 3/4-inch pieces, leaving the skin.
Add the apples, celery, grapes, lettuce, and walnuts to the bowl, squeeze the juice of one lemon over the entire contents and toss gently.
At this point, you can toss the salad with the dressing, or you can serve the salad individually with the dressing on the side.