A Tasty Twist On Classic Waldorf Salad
Worth Grace has been inspired by the spirit of storytelling as a vehicle for connection since she was a child, and believes everyone has a story to tell.
With her extensive experience in both digital and print media, she assists people in putting their words down on paper and sharing their stories with the world.
In her new book, Messages of Peace from Hawaii, Worth and Lori Chaffin compiled 100 authors from Hawaii to tell the world about their messages of love, inspiration and peace for 2013 and beyond. The book is an intimate collection of wishes, prayers and stories from authors who write from their homes in the Islands. With a foreword by Dr. Raj Kumar, a preface by Worth and a special introductory submission from Aurora Juliana Ariel, Ph.D., the book spans ages 8 to 75 years of age and includes heartfelt words from individuals with different backgrounds that express the simple sincerity of aloha. A portion of proceeds from sales is being contributed to the Gandhi International Institute for Peace. For more information, go to theinspirationseries.com.
This week’s column is dedicated to Worth for encouraging everyone to tell their story.
Waldorf salad was created at New York’s Waldorf Hotel (which later became the Waldorf-Astoria Hotel) in 1896 by maître d’hôtel Oscar Tschirky, and was an instant success. Tschirky had a 40-year career and served every United States president in office during that time. He also helped set standards for fine dining that are still in use today.
Originally this salad contained only apples, celery and mayonnaise. Chopped walnuts later became an essential component of the dish. The salad is traditionally served on a bed of lettuce.
Transform the salad into a main dish entree by adding strips of chicken breast, turkey or fish.
All that is needed are some crusty rolls to complete the meal.
For a sweeter salad, mini marshmallows may be added. The recipe below is my version, which I have embellished, and is a favorite with my family.
DIANA’S WALDORF SALAD
* 3 1/2 cups chopped, peeled apples tossed with 1 tablespoon lemon juice
* 1 cup finely chopped celery
* 1/3 cup golden raisins
* 1/3 cup green seedless grapes, halved
* 1/2 cup reduced-fat mayonnaise
* 1 cup low-fat plain yogurt
* 2 tablespoons orange juice
* 2 teaspoons honey
* 1/4 cup chopped walnuts (optional)
In large bowl, toss the apples with celery until well combined. Add raisins and grapes, and toss lightly.
In small bowl, combine mayonnaise, yogurt and orange juice until mixed well. Add honey and stir to combine. Add dressing to salad and toss lightly. Sprinkle with nuts, if desired.
Makes eight servings.
Approximate Nutrition Information Per Serving (without nuts):
Fat: 3 grams
Cholesterol: 3 milligrams
Sodium: 140 milligrams