A hearty bowl of salad - Waldorf

Let me confess this straight away that I'm not a salad person. While we are on it, let me further add, that I'm on the other end of the healthy/light eating with my sweet tooth and love for fried stuff, yes even fried momos. Now before you run away from the blog, let me tell you that there's a silver lining in this; and that's that the frequency of such unhealthy bites is kept to a bare minimum. Maybe just once-twice a month. Credit my husband, Ashish, who very much believes in light & healthy eating. So thankfully my weight stays in (some) control! That reminds me to have fried momos and fruit beer in Dilli Haat, on my next trip to Delhi...Aah old habits die hard you see!! But whether you love momos or not, Dilli Haat is a must visit on your trip to Delhi. Dilli Haat is an open style craft bazaar, with all the lovely handloom & artifacts from across the country and with all the state cuisines too. Thankfully this is a place we both love to love. 

Now where did dilli haat come in between light meals? Can't help it, food has that charm of making you drift to places and memories. And one such memory of a salad through my growing up years is Waldorf Salad. Lucknow, my hometown is a city of kababs and biryani, of chaat and faluda , (now you know why I love sweet & rich stuff). So there weren't too many good salads to be savored there, at least not back then. But Waldorf Salad was one of the exceptions, which never failed me. I guess it's the combination of this salad that made it work for me religiously. With toasted walnuts, sweet apples & raisins & sour mayo dressing, it goes from just a salad to a light meal.

Waldorf salad was not created by a chef, but by the dining room manager Oscar Tschirky in 1896, in the New York's Waldorf - Astoria Hotel and hence named so. Though the original version was with only apples, celery and mayonnaise, but later walnuts became an integral part of this classic salad. 

Waldorf Salad Recipe:
Minimally adapted from here
Serves 2

1/2 cup walnuts, roughly chopped & lightly toasted 
1/4 cup raisins or seedless grapes, sliced (I used raisins)
1 sweet apple, cored and diced
3 Tbsp light mayonnaise
1 Tbsp fresh lemon juice
1/2 cup celery, sliced (I used chopped coriander for greens)
1/2 tsp salt 
1/2 tsp freshly ground pepper, or as per taste 
Lettuce for base

  • Whisk the mayonnaise and the lemon juice in a bowl. 

  • Add salt & pepper. Check seasoning. Add diced apples, chopped walnuts, celery and grapes/ raisins. Mix it well. 

  • Serve on washed & dried iceberg lettuce

Sending it as an entry to my own event "Salad Spread" and to "Light Lunches". 

Hope all of you have are also ready to send your entries for the "Salad Spread". And if you are hosting any event, you can get it listed at The Food Blog Diary, and also get to know about the other events happening around. Check it out!

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