Waldorf Salad is Like Eating a Rainbow

By Andrew Hunter

If you’ve ever wished your kids would eat salad, maybe the Waldorf is for you. Oscar Tschirky, the maître d'hôtel of the famed Waldorf Astoria, must have had his kids in mind when he created this colorful, child-friendly salad a century ago. It’s the perfect combination of crunchy veggies, sweet fruit and toasted nuts. Ben and Nick call it “trail mix salad.”

We’ve updated the ingredients and flavors of this classic slightly to appeal to our boys’ tastes. It makes the perfect side dish for lunch or dinner, and even a weekend snack. The best thing though, is how the boys customized it … they eat it in butter lettuce cups. It’s fun, delicious and healthy.

Waldorf Salad

Dressing:
1 egg
3 tablespoons lemon juice
1/2 teaspoon dry mustard
1 teaspoon kosher salt
1/8 teaspoon cayenne
1 tablespoon brown sugar
1 cup canola oil

Salad:
1 Red Delicious apple, cored and diced
1 Granny Smith apple, cored and diced
1 Asian pear, peeled, cored and diced
1 cup red seedless grapes, cut in halves
1/2 cup raisins
1/2 cup celery, thinly sliced
1/2 cup chopped walnuts, toasted
2 heads butter lettuce, separated and washed

Combine the egg, lemon juice, mustard, salt, cayenne, and sugar in the container of a blender or food processor, and cover. While blending the mixture for 15 to 30 seconds until frothy, add the oil in a slow, steady stream. (If the dressing is too thick, lightly blend in 2 to 4 tablespoons of warm water.)

In a bowl, combine the fruit, celery and nuts. Add half of the dressing and mix well. Cover and refrigerate. (Can be prepared a few hours in advance.)

Arrange the lettuce leaves in a flower pattern on a large serving platter or on each of four plates. Place the chilled Waldorf mixture in the center of the platter, or place an equal amount in the center of each of 4 plates, and drizzle dressing over the leaves. Serve chilled.

We can all be stumped on how to get our kids to eat a nutritionally balanced diet, but Marilyn and I have had personal success with “eating a rainbow.” It makes food entertaining and fun, so let your kids play with their food and they’ll eat more of it.  

Note:  If you have concerns about raw eggs in the dressing, use 1 cup of commercial mayonnaise and just stir in the cayenne and brown sugar. If the dressing is too thick, lightly blend in 2 to 4 tablespoons of warm water.

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