Lorinda’s Waldorf Salad

I remember the first time that I tasted Waldorf Salad when I was young girl. There was something about the apple, grape, raisin, walnut combination that was appealing, but it had too much mayonnaise for my taste. This salad was created at the Waldorf-Astoria Hotel in New York in 1896, and has since been changed here and there from the original version.

I decided to create an “updated version” of the typical Waldorf Salad with a few more fresh, healthy ingredients and some extra color. The addition of watercress adds a nice peppery flavor and many health benefits. (It is one of the superfoods of today). With less mayonnaise in the dressing and more lemon, it has a much lighter taste and the flavor of the fruits, lettuces and nuts comes out.

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  • Enough Boston Lettuce for four servings
  • 2 – 3 ¬†cups of watercress
  • 1 – 2 apples cut in 1″ pieces
  • A large bunch of red grapes rinsed (organic if possible)
  • 1/2 cup of walnuts
  • 1/2 cup of raisins
  • 1/2 to 1 cup of chopped celery
  • 1/2 cup of thinly sliced red onion
  • 1/2 cup of black cherries cut in pieces
  • 1/4 cup of fresh mint leaves coarsely chopped
  • Dressing
  • 1/4 cup of olive, walnut or grapeseed oil
  • 1 – 2 TB. of mayonnaise (or greek yogurt)
  • 1 TB. of dijon mustard
  • 1 TB. of honey
  • juice of one lemon (or more, to taste)
  • whisk together
  • Processed with VSCOcam

Assemble all of the ingredients on plates and pour the dressing on top. If needed add an extra drizzle of oil on top and a squeeze of lemon. Season with salt & freshly ground pepper.