This nod to the Waldorf Salad is a much healthier version than the original.  It is as tasty as it is filling.  A fabulous Whole Food Plant Based recipe. oil free, sugar free, no highly processed ingredients, and gluten free.

Hi!  Robin here!  

Who doesn’t love an old fashioned tasty Waldorf Salad?  It is so yummy and satisfying.  We absolutely love it.  TP109 really loved it too.  Originally, he said he only wanted to try a little bit, but by the time he was done, he had scarfed down nearly half of the salad.

The traditional Waldorf Salad was created in 1896 by the Waldorf-Astoria Hotel chef (or maître d’hotel depending on which resource you look at) and consisted of apples, celery, and mayonnaise.  Since that time, it has morphed to add an assortment of other ingredients.  Everyone seems to have their own version, all equally delicious.  This is our version.

This Waldorf Salad was inspired and adapted from Where You Get Your Protein.

We “WFPB’ed” it and we are so glad we did!

Monkey and I “WFPB’ed” it.  The seedless red grapes added a nice touch to the salad. We ate this salad all up.  I am really looking forward to making it again.  It was divine served on bib lettuce leaves or as a wrap.

(Robin at age 17 – 1977)

Waldorf Introduction

I remember the first time I had a Waldorf salad.  I was 17 and working as a waitress at a tiny diner located next to a bowling alley.  The owners had a Christmas party for all their employees (all 4 of us) at their home and served Waldorf salad.  I loved it.  It seemed very sophisticated to me at the time.  I was just a country girl and seeing this colorful, beautiful salad served in a decorative glass cup made me feel special just eating it.  I recall thinking that if I ever got married and had a dinner party, I would serve Waldorf Salad in special glass cups.

The Lost Years!

When TP109 and I got married, we didn’t have many dinner parties.  Soon after we were married, we immediately started a family as TP is 10 years older than me and wanted children right away.  We were both working like crazy trying to juggle kids, jobs, school, and homework; dinner parties were not a priority.  When we had family gatherings, Waldorf salads never made it onto the dinner party menu.  I had long forgotten them until recently.  Time flies!  Sometimes I feel like I blinked my eyes and the kids became adults!

Ameera here!

What the heck is a Waldorf salad?

When Mom wanted to make a WFPB Waldorf salad, I honestly admit, I had no clue what she was talking about.  She had never made Waldorf salads for us before so I had never had one.  I had to look it up on the internet to see what she was talking about.

I wasn’t sure what to think, but she assured me that it would be tasty and I would love it.  She was soooo right.  I fell in love with the first bite, so tasty and festive.  It is a flavor bonanza and the wide variety of textures make it as interesting as it was delicious.  It is so colorful and beauteous to look at as well.

“I didn’t eat lunch!”

My dad went nuts over it.  He had never had a Waldorf salad before either.  He was equally clueless.  He was all about giving it a try though, and the next thing we knew he had nearly eaten half of it all by himself.  He said he hadn’t had lunch that day so it justified his extra large portion of the Waldorf salad.  LOL

We were just happy he loved it.  Give it a try, we are convinced you will fall in love with it too!

Waldorf Salad

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4-6 Servings 1x
• Category: Salad
• Cuisine: American

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Description

This nod to the Waldorf Salad is a much healthier version than the original.  It is as tasty as it is filling.  A fabulous Whole Food Plant Based recipe. Oil free, sugar free, no highly processed ingredients, and gluten free.

This Waldorf Salad was inspired and adapted from Where You Get Your Protein.

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Ingredients

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Salad Ingredients

• 2 – [ 15.5 oz. ] cans cannellini beans, drained and rinsed
• 2 1/3 cups red seedless grapes, halved  (or chopped apples)
• 3 Tablespoon red onions, fine dice
• 2 celery ribs, diced
• 1 medium carrot, grated
• 2 radishes, diced
• ½ cup walnuts, rough chop

Dressing Ingredients

• 1 Tablespoon + 1 teaspoon tahini
• 3 Tablespoons unsweetened plain plant milk
• 2 teaspoons lemon juice
• 1 teaspoon organic maple syrup
• ½ teaspoon apple cider vinegar
• ¼ teaspoon garlic powder
• Pinch dried ground mustard powder
• ½ teaspoon sea salt (+/- to) *
• 1/8 teaspoon black pepper (+/-)

Optional:

• Bib lettuce
• Chopped chives

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Instructions

1. Rinse and drain the cannellini beans. Place the cannellini beans in a large bowl, and give them a rough mash using a potato masher or a wooden spoon.  In other words, rough mash a few, but keep a good portion untouched.  You should have a variety of some rough mashed and some whole beans.
2. Chop all vegetables and fruit, and add to the bowl with the cannelloni beans. Mix well.
3. Place all the dressing ingredients in a small bowl, then whisk well.
4. Pour the dressing ingredients over the salad, gently mix to incorporate. The salad tends to drink up the dressing over time, if needed simply freshen it up with a little splash of apple cider vinegar or a little plant milk.  Mix well.
5. To serve, line a bowl or large plate with bib lettuce, then place the Waldorf salad into the center and top with snipped fresh chives or finely sliced radishes.
6. Pull out individual bib leaves and top with the Waldorf salad. Or enjoy on a sandwich with lettuce.

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Notes

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Storage:  Refrigerate any leftovers, use within 3 days.