Waldorf Salad

This easy, all-American salad was first served at the Waldorf Astoria Hotel in NYC in 1893. Made with apples, celery, grapes, walnuts, and a plant-based mayonnaise dressing, it’s still a favorite light, delicious addition to any meal.

Serves 4 to 6 (makes about 6 cups with lettuce in salad).

Ingredients:

2 cored and chopped apples, unpeeled

2 ribs celery, chopped

1 cup red seedless grapes, halved or quartered

1 oz. coarsely chopped walnuts (about ½ cup)

1 tablespoon lemon juice

2 cups chopped/torn butter lettuce, or whole leaves (optional; see Step 2)

¼ to ½ cup plant-based mayonnaise (see recipe below)

1. Add the apple, celery, grapes, nuts, and lemon juice to a large bowl.
2. Waldorf salad is served two ways: on top of whole lettuce leaves or with the chopped or torn lettuce mixed in with everything else. If tossing your chopped/torn lettuce with the other ingredients, add them to the bowl. If not, arrange the lettuce leaves on plates or in bowls.
3. Stir in ¼ to ½ cup of the mayonnaise until all the ingredients in the bowl are coated.
4. If desired, serve with freshly ground black pepper.