Deluxe Waldorf Salad with guest chef, Anita Dukeman


Champaign, Ill. (WCIA)

Anita Dukeman joins us with a much lighter, healthier version of a Deluxe Waldorf Salad, perfect for Fall.

  • Waldorf Salad–a quintessential American recipe—it’s origins and popularity
  • The recipe was created by maitre d’, Oscar Tschirky (chur-key), at the Waldorf Hotel in New York City in 1896. 
  • Original Waldorf Salad recipe– apples and celery mixed with mayonnaise
  • By the 1920s, the salad also included grapes and walnuts
  • Around 1930—marshmallows were added. Congealed gelatin versions became popular
  • Many variations since. Today the recipe is usually chopped apple, celery, grapes and walnuts with a mayonnaise dressing. (No more marshmallows or Jell-O?)

Deluxe Waldorf Salad


  • 2 cups Romaine lettuce, chopped
  • 2 cups mixed spring greens
  • 1 apple (Honey Crisp is my favorite), diced
  • 1 pear, diced
  • 1/2 cup diced celery
  • 3/4 cup sliced red grapes
  • 1/2 cup walnuts or pecans
  • 1/4 cup crumbled blue cheese
  • 1/4-1/3 cup balsamic dressing

To see the balsamic dressing recipe and directions for the salad, visit Anita’s website HERE.

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