A Twist On Waldorf Salad

Diana Helfand
By .(JavaScript must be enabled to view this email address)
Wednesday - April 20, 2011
| Share Del.icio.us

Gary Dias has had an amazing career. While a member of HPD, he was alternately head of homicide and forensics.

When he retired, Gary became director of security/disaster preparedness at The Queen’s Medical Center, where he implemented a modern security system.

Gary has taught a variety of criminal justice, private security and disaster preparedness courses at Chaminade University and Uh-West Oahu, and he’s somehow found time to publish three books on the criminal justice system. These include his autobiography, the fascinating and very readable Honolulu Cop. hawaii is truly fortunate to have such a talented and dedicated professional who has spent his life protecting the public. it is a pleasure to dedicate this column to him.

With easter coming up this Sunday, you might want to try this delicious salad as a special side dish to go with your ham or turkey.

Waldorf salad was first created at new York’s Waldorf-astoria hotel in 1896 by the maître d’hôtel Oscar Tschirky, and it was an instant success. Oscar had a 40-year career and served every U.S. president in office during that time. he also helped to 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 part of the dish. The salad is traditionally served on a bed of lettuce.

Turn the salad into a main-dish entree with the addition of strips of chicken breast, turkey or fish. all that is needed are some crusty rolls to complete the meal. for a sweet salad, mini marshmallows may be added. The recipes below are for the traditional original salad, and one that i have embellished, which is a favorite with my family.


* 2 cups apples chopped (may use any favorite apple), sprinkled with
* 1 tablespoon lemon juice
* 1 cup celery, chopped
* 1/4 cup mayonnaise (may use light or reduced-fat mayonnaise)
* 1/4 cup walnuts (optional)

Mix apples with celery, mix in mayonnaise and toss to coat. Sprinkle with walnuts if desired. Makes four servings


* 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.


Calories - 260
Fat - 3 grams
Cholesterol - 3 milligrams
Sodium - 140 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |

Most Recent Comment(s):

Posting a comment on MidWeek.com requires a free registration.



Auto Login

Forgot Password

Sign Up for MidWeek newsletter Times Supermarket



Hawaii Luxury

Tiare Asia and Alex Bing
were spotted at the Sugar Ray's Bar Lounge