The Waldorf Salad is an American classic, named after the Waldorf Astoria Hotel in New York City, which is where it originated. It’s made with red apples, celery, grapes, and mayonnaise, served on a bed of lettuce. Our recipe uses a vegan mayonnaise. We also added raisins and walnuts, because some popular versions add these two ingredients, and because it’s extra tasty this way.
- 1/2 cup vegan mayonnaise substitute*
- 1 red apple, cored and chopped
- 2 celery ribs, thinly sliced
- 3/4 cup seedless red grapes
- 1/4 cup raisins
- 1/4 cup walnuts
- 1/4 teaspoon ground Himalayan salt, or to taste
- 1/8 teaspoon ground black pepper, or to taste
- 8 large romaine leaves
- 1 cup mixed baby greens**
- Place all the ingredients into a large bowl, except for the romaine leaves and baby greens. Gently mix until well combined. Taste and adjust the seasoning if desired. Set aside.
- Remove and discard the stems of the romaine leaves, then brake the leaves into large pieces. Wash and rinse the leaves and baby greens in cold water, then use a salad spinner to dry them well. Divide between four salad plates, top each with the mixture, and serve!
Yield: Makes 4 servings
*There are different brands of mayonnaise substitutes. Be sure to choose one that’s vegan and gluten-free certified, or try our recipe for homemade Vegan Mayo.
**Baby greens are harvested early, when they are most tender. This also makes them conveniently bite-size. For this recipe you can look for a package of mixed baby greens, or make your own blend by combining two or three different kinds. Baby arugula and baby spinach, for example, or baby oak leaf lettuces, baby Swiss chard, and baby kale. Organic is what we use here at Now That’s Vegan!