There are some recipes that appear traditionally at the Thanksgiving table. Turkey, stuffing, grandma’s corn pudding, green bean casserole, you know what I am talking about. The big dinner just is not the same without these menu items.

There are some other recipes that have been tried a time or two and then abandoned: Sweet potato smash casserole, Jell-o molded salads, and a cake or two. We have abandoned those recipes due to lack of enthusiasm. Sure, they were interesting to make and eat, but just not appealing enough to keep around year after year.

Then there are the recipes that appear in a rotation. We like these dishes and sometimes we need extra side dishes to help feed the crowd that shows up for dinner. Waldorf Salad is one of those recipes. It is full of tradition and flavor.

This recipe has a bit of a twist on the original recipe, by including fresh pear in the mix we have updated the classic flavor slightly. Did you know the original recipe was simply apple, celery and mayonnaise?

Waldorf Salad

Ingredients:
1 Red Delicious Apple
1 Pear
½ cup sliced Celery
1 cup Grapes, sliced in half
1 cup chopped Walnuts
½ cup Mayonnaise

Directions:
Cut apple and pear into half inch pieces. Mix with celery, grapes, mayonnaise and walnuts. Chill for one hour and serve.

Make it a meal:  A mild, crunchy side dish, this salad goes well with the rich flavors of holiday food.

Approximate Nutritional Value per serving: Servings per Recipe: 8, Calories: 168, Fat: 12g, Cholesterol: 3mg, Sodium: 21mg, Total Carbs: 16g, Protein: 3g.

Variations: Use red and green grapes for some color variations. If you are doubling the recipe, use one Red Delicious and one green Granny Smith apple for a flavor and color mix. If you are allergic to nuts, leave out the walnuts. If you are not a fan of real mayonnaise, substitute salad dressing.

This now famous dish is named after the hotel where it was originally served, the New York Waldorf Astoria Hotel. It was the brainstorm idea of the maitre’d, not the chef that evolved into this widely popular salad.

The recipe can be prepared a few days in advance of the big meal, but is best if made only a few hours ahead of time. The mayonnaise combines with the fruit juices and becomes a bit runny if prepared too far in advance.

Leftovers store well in the refrigerator, however you do not want to freeze this dish, as the fruit will lose the crunchy texture upon thawing.

Reader Response:  The Dutch Apple Pie crumb topping was fairly fine, with small crumbs. If you like the topping to have larger crumbs, sprinkle a teaspoon of water into the mixture while mixing. It may take a couple of teaspoons of water to get the desired texture.

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