I'm not usually one for mucking up completely solid standards just for the sake of it. So I'll admit up front that the original Waldorf Salad is a classic, and needs no meddling, especially not from me. Maybe it's been all the rich stews and meat-heavy dishes I've been eating lately, but I craved a light and vibrant salad, which is kind of a hard proposition during the middle of winter.
Luckily, this recipe from the New York Times fits the bill. Who cares if it's horribly inauthentic? The celery, apple, and walnuts all add a nice crunch, while the raisins help give each bite a touch of sweetness. But what I love most is how crisp and clean the salad tastes, and most of that thanks goes to the yogurt, which provides each bite with a nice tang.
- 2 tablespoons plus 2 teaspoons lemon juice, from one to two lemon
- 2 tablespoons mayonnaise
- ½ cup plain low-fat yogurt
- ¾ teaspoon curry powder
- ½ teaspoon ground cumin
- Kosher salt
- 2 fuji apples
- ⅓ cup walnut halves, toasted
- 1 cup celery, thinly sliced
- ¼ cup raisins
- ¼ cup fresh parsley, chopped
Add 2 tablespoons lemon juice, mayonnaise, yogurt, curry powder, cumin, and pinch of salt to medium-sized bowl. Whisk until combined. Set aside.
Cut each apple into 12 wedges. Remove core of each wedge, and then cut in half crosswise. Transfer wedges to large bowl and toss with remaining lemon juice. Add walnuts, celery, raisins, and dressing to bowl. Toss well with two forks. Season to taste with salt and pepper. Sprinkle with parsley and serve.