Mill Creek Kitchen
Greg Garland and Chris Evans
Waldorf Salad is a classic of American cuisine. It was created in 1893 by Oscar Tschirky maître d’ of the Waldorf-Astoria Hotel in New York City. The first serving was on March 14, 1893 to 1,500 guests at a charity ball for St. Mary’s Hospital for Children. It was an instant success.
In 1896 Tschirky published The Cookbook by Oscar of the Waldorf. This book made his recipe readily accessible which resulted in his creation becoming widely popular throughout much of the 20th Century. A 1934 Cole Porter song “You’re the Top” highlighted this acclaim in the lyric, “You’re the top. You’re a Waldorf Salad.” At the height of this popularity Waldorf Salad was ordered 20,000 times a year by diners at the hotel.
Waldorf Salad is low in cholesterol, high in vitamin C, and, if made with low fat mayonnaise, contains no saturated fat. It is not only nutritious but can be served in various ways such an entrée, a light meal, or an appetizer.
The original recipe contained three ingredients - diced red apples, celery, and mayonnaise. We make two variations of this original salad. Waldorf Salad with Peanut Dressing from a Virginia Travel Guide that includes two popular Virginia products - peanuts and apples. The second is Chicken Waldorf Salad from myplate.gov, a USDA website which provides recipes and resources for healthy and budget-friendly meals.
WALDORF SALAD WITH
PEANUT DRESSING
Makes 4 servings
2 cups diced semi-tart apples such as Granny Smith, washed well and not peeled
1/3 cup raisins
½ cup diced celery
½ cup chopped salted peanuts
¼ cup creamy peanut butter
¼ cup honey
¼ cup mayonnaise
1 to 2 teaspoons lemon juice (optional, if using sweeter apples)
In a bowl, toss together apple, raisins, celery, and peanuts. Set aside. In a small bowl, blend peanut butter, honey, and mayonnaise. Toss with apple mixture and serve on a bed of lettuce.
CHICKEN WALDORF SALAD
Makes 4 servings
To prepare the chicken, we recommend poaching boneless, skinless chicken breasts using the instructions below. You can also use store-bought rotisserie chicken. If you do, keep in mind that it is already salty. Omit the salt in the dressing.
1/3 cup low-fat mayonnaise
⅓ 1/3 cup nonfat or low-fat plain yogurt
2 teaspoons lemon juice
¼ teaspoon salt
3 cups chopped, cooked chicken breast
1 medium red apple, diced
1 cup halved red or green grapes
1 cup sliced celery
½ cup chopped walnuts, divided (toasted if desired)
Whisk mayonnaise, yogurt, lemon juice, and salt in a large bowl. Add chicken, apple, grapes, celery, and half of the walnuts. Stir to coat well. Serve on lettuce, if desired, and topped with the remaining walnuts.
COOKING TIP: POACHED CHICKEN
To cook chicken in a hurry, the easiest way to cook it is to poach it. For 2-3 cups chopped or shredded cooked chicken, place one pound of boneless, skinless breasts in a skillet or saucepan. Add lightly salted water or chicken broth to cover and bring to a boil. Cover and reduce heat to low. Simmer until the chicken is cooked through and no longer pink in the middle, approximately 10-15 minutes.
CONTACT US at millcreekkitchen@gmail.com or Mill Creek Kitchen, PO Box 457, Pound, VA 24279.
January 30, 2021 at 12:31AM
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Waldorf Salad is a classic of American cuisine - Coalfield.com
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