Waldorf Salad


I love Waldorf salad, the combination of flavours, sweet, crunchy, nutty, just everything. The tofu works great in this salad because it obsorbs the flavor of the mayonnaise and adds substance. I remember having the salad once in the Waldorf-Astoria Hotel in New York from which it gets its name. That was a great mix of history and enjoyment! Apparently, the original recipe calls for candied walnuts but I think that plain walnuts add a great woody flavor. I have also seen the recipe with red or green grapes. Lots of ways to mix it up! Interestingly, tThe original recipe doesn't call for mayonnaise like you sometimes find when you order it in a restaurant. The Eggless Mayonnaise recipe, which I use here, actually is very close to the original and has the same light flavor.


Servings: 4
Duration: 20 minutes
Utensils: hand mixer or blender for the dressing



Depending on the kind of apples you choose, the salad will be tangier or sweeter. I like to use an apple that has both characteristics like Kanzi. The tang cuts the mayonnaise and my sweet tooth get its share!


2 medium apples, chopped

8 oz firm tofu, cut into 1 in stripped

2 stalks celery, chopped

1 small onion, chopped (optional)

1/2 cup raisins (optional)

1 cup of walnuts, slightly broken or chopped

Eggless Mayonnaise

Lettuce (of your choice)



Combine apple, tofu, celery, onion and walnuts with the mayonnaise and let soak for 10-15 minutes for the tofu to take on the flavor. Serve on a bed of lettuce. 


In the picture above you see that I served the salad on a bed of Mache. It holds its own agains the really strong flavors in the Waldorf and I love the dark green color.



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