Did I just visit the Wikipedia page for the Waldorf salad? Yes, yes I did. What OF IT?
Truth is, I was trawling for fun facts. I LOVE a good random fact – my favorites are historical and very trivial – making them good for nothing except dominating a couple of Jeopardy categories if I’m lucky.
My limited research on the Waldorf salad didn’t unearth much more than the obvious – that the salad was invented at the Waldorf Astoria Hotel in New York around 1896. (By a man named Oscar!)
Useless facts aside, here’s a lightened up version of the famous salad. It still has the signature crunch and sweetness of a Waldorf without the heavy dressing (I used a little Greek yogurt with a Dijon vinaigrette instead of the usual mayo business) and added bonus powerhouse foods like kale and quinoa.
Kale and Quinoa Waldorf Salad (serves 4 as a side)
- 3 cups of kale leaves, de-stemmed and finely shredded
- 1/2 cup cooked quinoa
- 1 small or medium-sized apple (I used a Pink Lady) sliced into bite-sized chunks
- 1 celery rib, finely chopped
- 1/4 cup golden raisins
- 1/4 cup toasted walnuts
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon plain Greek yogurt
- salt & pepper
Mix dressing ingredients together in a small bowl or jar and set aside.
Place kale, quinoa, apple, celery and raisins together in a bowl. Pour on dressing a little bit at a time, tossing well to combine. The kale softens a little with the dressing – which is a good thing if using Tuscan kale – so this salad can be dressed for to 2 or 3 hours before serving. Otherwise let it rest in the fridge for 20 minutes and top with toasted walnuts before serving.
Make it a meal with: 1/2 cup more quinoa and 1/2-1 cup of chickpeas
Make it meaty with: grilled or roast chicken and/or bacon