The Spruce Eats / Teena Agnel
|Nutritional Gu >(per serving)|
|Servings: 4 Portions (four Servings)|
|Quantity per serving|
|% Every day Value*|
|Complete Fat 22g||28%|
|Saturated Unwanted fat 4g||18%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 4g||14%|
|*The % Everyday Value (DV) tells you how a lot a nutrient in a food serving contributes to a day-to-day diet. 2,000 calories a day is utilised for basic nutrition advice.|
The Waldorf salad is explained to have been designed by Oscar Tschirky, a maitre d’hotel of the Waldorf-Astoria Hotel in New York City. The hotel opened in 1893, and the recipe appeared in his thorough cookbook, The Cook Guide by Oscar of the Waldorf (1896). The salad was basically made with apples, celery, and mayonnaise, and it rapidly became a favorite in other hotel restaurants. Walnuts were incorporated in George Rector’s recipe in The Rector Cookbook (1928). Walnuts grew to become a common ingredient following that. The recipe in The Waldorf Astoria Cookbook (1981) also contains nuts.
This is a traditional Waldorf salad recipe with lightly sweetened apples and walnuts, brought with each other with a creamy mayonnaise and whipped cream dressing.
Decide on this scrumptious salad for a Thanksgiving meal or any specific dinner. We like dried cranberries in the salad because they add texture and extra flavor.