Waldorf salad with blue cheese dressing

A modern version of a classic salad.

By , Beyond The Peel

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    A Waldorf salad with arugula, apples, walnuts, celery, and a sour-cream based blue cheese dressing.
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Now I know what you’re thinking, there’s nothing exciting going on here. It may not be the most innovative creation but it is a wonderful winter salad. This salad is simple and allows all the natural flavors to come through.

So a little history lesson for you. The Waldorf Salad was developed in the 1890s, but the addition of walnuts did not come until the 1930s. So, traditionally the recipe was made of apples, celery, walnuts and a mayonnaise dressing served on a bed of lettuce. All kinds of variations now exist including chicken, turkey, grapes and yogurt for the dressing. So I won’t be the first to scandalize this salad recipe said to be created by Oscar Tschirkyof New York.

Though I did take a few liberties, there were few and, quite honestly, they were harmless. Instead of the lettuce I chose rocket, otherwise known as arugula, for it’s peppery taste. I also chose sour cream as the base for the dressing. The result is a crunchy satisfying salad, one with healthy fats (from the nuts and cream), protein (nuts), fiber (apple) and anti-oxidants, vitamins and mineral in heap loads (rocket).

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Note: If you don’t care for blue cheese, feel free to sub in feta or even grated asiago.

Blue Cheese Waldorf Salad
Serves 2 (multiply as necessary)

1 apple
2 celery stalks
2 cups of rocket
1/2 cup roasted walnuts

Core and thinly slice the apple and set aside. Thinly slice the celery (any way you like, but I chose lengthwise to facilitate eating with my fingers). Place a cup (or more) of rocket onto a plate, top with celery and sliced apples. Add a 1/4 cup of toasted walnuts on top and drizzle with blue cheese dressing. Add fresh ground pepper.

Blue Cheese Dressing

1/4 cup crumbled blue cheese
1/4 cup of sour cream
1 tablespoon lemon juice
2 tablespoons water

Place all the ingredients together and blend until well combined. If you’d like a creamier dressing, use a blender or mini food processor.

Related post: Roasted Spiced Chickpeas and Fennel Salad

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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