Pineapple Waldorf Salad

Waldorf Salad is a classic American fruit salad that usually consists of apples, lemon juice, celery, walnuts, and mayonnaise.

Oscar Michel Tschirky, maitre d’hotel, is usually given credit for creating this salad for a private party on the pre-opening of New York’s Waldorf Astoria Hotel on March 13, 1893.  He was known as “Oscar of the Waldorf.” Oscar worked at the Waldorf Astoria Hotel from its opening until he retired in December of 1943. He spent many decades directing the menu, the meals and the service at the Waldorf-Astoria Hotel.

In 1896, Oscar Tschirky compiled a cookbook called The Cook Book by Oscar of the Waldorf and gave the recipe for this salad using only apples, celery, and mayonnaise. Oscar’s recipe is as follows:

Waldorf Salad - Peel two raw apples and cut them into small pieces, say about half and inch square, also cut some celery the same way, and mix it with the apple. Be very careful not to let any seeds of the apples be mixed with it. The salad must be dressed with a good mayonniase.

At some point, walnuts were added to the recipe. In The Waldorf-Astoria Cookbook published in 1981 by Ted James and Rosalind Cole, it includes the walnuts or pecans.

Pineapple Waldorf Salad

There have been many variations of the classic Waldorf  Salad through the years.  This Pineapple Waldorf Salad is a summer delight that includes pineapple and uses lemon yogurt for the dressing!

1 can (20 oz) pineapple tidbits (in its own juice), drained
1 jumbo apple, cored and cut into bite-size chunks
1/2 c. walnut pieces
1 c. halved red grapes
1 container (6 oz) light lemon or lemon chiffon yogurt
1 tbsp honey
1/2 tsp Watkins Vanilla
1/4 tsp Watkins Cinnamon

In a medium bowl, combine pineapple, apple, walnuts and grapes. In a separate bowl, stir together yogurt, honey, vanilla and cinnamon. Pour yogurt mixture over fruit mixture. Stir gently to coat.
 
Cover and refrigerate 2 to 3 hours before serving.
 
Eleisia

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