Waldorf Salad
This classic salad, originating from New York's Waldorf Astoria hotel, combines crisp apples, juicy grapes, crunchy celery, and toasted walnuts in a light creamy dressing. It serves as an elegant appetizer or side dish. Your Geedel vegetable chopper quickly and evenly processes all the fruits and vegetables, and even helps create the perfect candied walnut coating.
Ingredients:
2 crisp apples (e.g., Fuji or Granny Smith)
1 celery stalk
1 cup red grapes, halved
½ cup walnut halves
2 tablespoons granulated sugar
¼ cup mild mayonnaise
¼ cup Greek yogurt
1 teaspoon lemon juice
Salt and pepper
Lettuce leaves (for serving)
Instructions:
1. Make the candied walnuts and chop the fruit:
In a non-stick skillet over medium heat, melt the sugar until it turns into a light caramel. Quickly add the walnuts and stir to coat evenly. Spread on parchment paper to cool, then break into pieces.
Cut the apples (skin on for color) and celery into large chunks. Using the Geedel manual food chopper with the chopping blade, turn the handle to dice the apple and celery into uniform pieces. Toss immediately with lemon juice to prevent browning.
2. Make the light creamy dressing:
Empty the container and switch to the mixing paddle. Add mayonnaise, Greek yogurt, salt, and pepper. Close the lid and turn the handle steadily until the dressing is smooth and well combined.
3. Assemble the salad:
In a large bowl, combine the diced apple, celery, halved grapes, and cooled candied walnuts.
Pour the creamy dressing over the mixture and gently fold with a spatula until everything is evenly coated.
4. Serve:
Line plates with lettuce leaves and spoon the salad on top. Serve immediately for the best texture.
Summary:
This seemingly simple salad relies on the contrast of textures and a balanced dressing. The Geedel food chopper ensures precise, uniform cuts—avoiding the inconsistency of hand-chopping—while its mixing function guarantees an ultra-smooth dressing, effortlessly recreating this timeless hotel classic.
