I was never one for mixing fruit with my salad fixings, but something shifted for me this past year. Perhaps it was the sweet tartness of organic apples that first woke my tastebuds to the possibility of crunch and juice and sweetness all coming together with the bitter of greens and the sour-astringency of the right dressing. Well then, naturally I began to elaborate to see how many flavors I could combine in the humble salad, all without walking away from the table with a belly ache looking to happen.

It began with the Sweet Winter Vegetable Salad I posted in February and continues with this version of the classic Waldorf Salad; which probably originated in the 1950’s. Back then there was lot’s of mayonnaise tossed with apple and celery, plus walnuts; and let’s not forget the fruit cocktail salad with baby marshmallows and sweet coconut. Ahh, yes, such fond memories of my childhood.

I was thinking how easy and satisfying this salad would be to prepare and take to work. If you have to sit at your desk to eat or join the other workers in the dining area you can be proud to show off the fresh, nutritious meal you took the time to prepare. Well that’s my fantasy anyway, but know that whoever and wherever you are this is a lovely blend of flavors and nutritious ingredients that is best enjoyed with a long and quiet chew.

Waldorf Salad a la Delia
Serves 2 or one big lunch

In a medium wooden salad bowl whisk together the dressing ingredients:

2 tablespoons extra virgin olive oil
1/2 teaspoon dried lemon peel or fresh lemon zest
1 tablespoon fresh lemon juice
1 tablespoon red balsamic vinegar (I used a fancy Maple Fig Balsamic)

2 small sweet red apples, cubed (about 21/2 cups)
2 cups celery, diced
2 strips baked tofu, cubed
2 tablespoons currents
1/4 cup walnuts
1-2 tablespoons Vegenaise or plain yogurt (amount is according to your taste)
1 cup butter lettuce, chopped
2 cups mesclun greens, chopped

1. Begin with the apples and when cubed add to the dressing mixture and toss well. Let sit while you dice the celery then add this to the apples.
2. Cube the tofu and add to the apples along with the currents, walnuts and vegennaise. It will look like this:


3. At this point you can store in an airtight container overnight and let the fruit and vegetables marinate. Otherwise, chop the lettuce and mesclun and toss with the apple mixture. Serve on individual salad plates.
If taking to work next day then in the morning rinse, dry and chop the butter lettuce and mesclun and toss with the marinated apple mixture. Cover and keep cool until ready to eat.