I tried Waldorf Salad for the first time in Boca, Florida, when I was visiting a friend. The first thing I did when I got back from my trip was make my own waldorf salad (to make up for years of lost time 😉 ). The original waldorf salad used a dressing of mayonnaise and lemon or vinegar (which I use for my broccoli salad). The restaurant I had it in served it with an option of a creamy blue cheese dressing or a honey dijon dressing. I prefer to use blue cheese dressing (recipe here).
Waldorf Salad Recipe
makes 2 large dinner salads; see below for a snack variation
4 cups gently packed mixed greens (or red and green leaf lettuce or baby spinach or romaine lettuce)
1 to 2 chicken breasts, cooked and cut into pieces or sliced depending on what you prefer for presentation
1/2 cup candied walnuts (recipe here)
1/2 cup green apple, cut into pieces or sliced depending on what you prefer for presentation
1/2 cup red grapes, halved
1/4 cup chopped celery
blue cheese, crumbled to taste (less if using blue cheese dressing)
creamy blue cheese dressing (recipe here)
In a large bowl, gently toss together the salad greens, nuts, apple, grapes, celery, blue cheese (and chicken if cubed). Plate the salads, drizzle on the creamy salad dressing, and arrange the chicken breasts on top if they were sliced.
Waldorf Salad Variation:
You could mix the above ingredients (apple and chicken cubed) except for the mixed greens and toss with the creamy dressing. Then serve on top of a single boston lettuce leaf. This variation is great as a snack or picnic food.