Hi! I’m Betty, welcome to Betty’s Kitchen. This is my first recipe of the New Year and I chose a nice salad for you. This is a classic salad and it’s called Waldorf Salad. It was first served in 1893 at the Waldorf Hotel which later became the Waldorf Astoria Hotel. So you probably recognize the name of the salad and I’m just making it sort of in a standard way. However, it originally consisted of omelet, apples, celery and mayonnaise. Later on, walnuts were added. And from there, everybody has their own recipe. So let me show you how I do it.
I start with apples, and in this case, it just took one apple to make two cups of chopped apple. And that’s what you need, two cups of chopped red delicious apple. If you would rather have another apple, just make sure it has a red skin to it. That would be fine. And we’re putting it in our setting bowl right here and leave the peelings on. You want that color to show on your salad. Then, you’re going to have some celery. And here, I have one cup of chopped celery but I chopped it in a certain way. I take a piece of clean celery that I have dried with paper towel. And I cut it lengthwise so that there are three strips and then they go along with the knife and cut in pieces that are three quarters of an inch to an inch long giving all of them this shape. It’s kind of a nice shape to have in here. It gives a little variety with color and shape.
And then I have my walnuts, the English walnuts. In this package, you’ll see that they are just called shelled walnuts. But they are not black walnuts, they’re the other type of walnuts but we call them English walnuts here. So those are the main ingredients that get a dressing put on them. So start them around just a little bit before we go on to making the dressing. Isn’t that pretty? It’s already pretty and I’m not half done.
Alright, we’re going to add the mayonnaise. Here is a mayo free that I’m using and you need one quarter cup. So we’ll just put that in a small bowl that will be able to mix a pair of dressing. One quarter cup of any type of mayonnaise you want to use. I’m just save a calorie here and there. This is a pretty healthy food if you want to start out healthily this year. Now, I’m going to put some whip cream in it and you might just leave that out because by definition, Waldorf salad just has the mayonnaise as its binder.
To the mayonnaise, I’m going to add ½ teaspoon of lemon juice. So it’s just this real lemon that—It’s reconstituted lemon juice and you need ½ teaspoon. I measured it here but we have dropped some of it so I just put in something larger at that end, and then some sugar. You need one tablespoon of just regular granulated sugar. Put that in, and a dash of salt. So let’s just put a little bit of salt just to know that we had it. Stir that around. And that doesn’t look like much dressing but we’re going to add something to it. So while this sits a bit, I’m coming over here to our mixing bowl and I have some whipping cream sitting out. And I really only need half of this because you need ½ of heavy cream or whipping cream, whipped.
Now, this is a whole cup because it is half pint. So I find it easier to go ahead and whip the whole cup and then just take half of it and I always have a use of whipped cream. I can put it on top of deserts, in fact I have actually a vegetable dish that I am planning to do that has some whipped cream in it. So I may try that later today, I don’t know. But we just open this up. And it’s nice if we get it straight from your freezer having that there for maybe half an hour or so and there’ll be ice crystals in it that come from the refrigerator. So it’s not quite as easy to whip that way. So let me go off and get this whipped and I’ll come back show you what it looks like. We’ll combine it with the beginning of our dressing, put it over the Waldorf Salad and be finished.
I have my cream whipped and you should whip it until it holds its shape like this. So if you are just getting groggy whipped cream, that’s going to make your dressing runny. This will be folded in and be nice and puffy because you have a lot of air beaten into it. So when you get it to this point, you may stop. And remember, we did beat one cup’s worth and we only really needed ½ cup’s worth, so I’m just going to estimate this and take half of it and put it in the beginning of our dressing mix. By the way, the beginning of our dressing mix is something very similar to what I use all the time in greater quantity to put on my coleslaw as a coleslaw dressing, or I have a really nice recipe for apple salad that is apple, gravy and peanuts. And if you put this on, it’s just really delicious. But this particular salad, that Waldorf Salad, we’re making it a little more fancier by putting some whipped cream in. And when you put that in, just put in ½ cup whipped cream, that’s ½ before it’s whipped. And then you want to fold this around. So just don’t beat it or really even stir it other than to just fold. And you see, it kind of combines but you see, it’s also streaky as well. At this point, it’s fine for putting over the Waldorf Salad
So just drain that out off your bowl and put it on top of your mixture of apple celery and English walnuts. And then again, fold. I probably should have done this in something other than my serving dish because folding gets messy a little bit. We’re just going to kind of spread that out to get it to more places at the beginning and then just go under and pick it up and let it get that nice lovely dressing. And as soon as we get everything coated because you do have the apples in particular, coated in such a way that they will not turn brown. And if you are waiting for anything while you’re making this and you have your apples chopped, please remember to put them in lemon juice or just sprinkle lemon juice over them so they will stay nice and pretty. And this is what our salad looks like. This is the classic Waldorf Salad. There you go.
To solve your Waldorf Salad, just use a little desert dish or salad bowl and just dip down and get some of all of that, dressing and all, and I just want you to see how pretty it is when it’s sitting there ready to be eaten. It’s really a lovely salad. I hope you enjoy it.
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