Man, I love this salad. This is the first time I’ve ever made it at home and I think I have a new favorite food. We had a Waldorf salad Friday night with a steak and some buttered boiled potatoes. Yum yum.
Here is how I made it. Some people like their Waldorfs with just yogurt, some like it with just mayonnaise. I decided to try a little of both. I’m going to try it with all yogurt and all mayo and see which one I prefer. Maybe I’ll just wind up preferring what I did here because it was soooo good. Feel free to choose between mayo and yogurt, you just need 3 Tbsps of whichever you choose. Some people just don’t eat enough plain yogurt so mayo might just be easier for you. I know you might be tempted to, but it’s important to use plain and not the sweet yogurt because the apples and currants are so sweet. It would be overwhelming with sugary yogurt.
Ingredients:
1 apple, cored and cut into bite-sized chunks
1/4 cup currants
1/2 cup toasted walnut pieces
3 stalks celery, sliced thinly
Juice from 1 lemon
1 Tbsp plain yogurt
2 Tbsp mayonnaise
salt and pepper
4-6 leaves of butter lettuce, washed and torn into salad sized pieces
In a large bowl, combine yogurt and/or mayonnaise with lemon juice. Add salt and pepper. Toss in apples, celery, nuts, and currants. Toss well. You can store this for a day or two and it will keep pretty fresh, or eat it right away. It will seem like there is a little too much dressing, but the extra is so you have enough to coat the lettuce. Just before serving, toss the butter lettuce with the salad so that it gets a nice seasoning of dressing. Serve apple mixture on a bed of seasoned lettuce. Num num num.