Sophie’s Twist on Waldorf Salad

Waldorf salad was first served in the Waldorf Astoria hotel in 1893; it’s a classic salad and is still popular today. I have made a new take on this great salad, but the basic elements remain the same.  Use a  bag of Italian salad mix.

Preparation time: 10 minutes
Cooking time: None
Serves: 2

Ingredients

1 red skinned apple, quartered and cored
3 sticks of celery (with leaves attached if possible)
75g/3oz sliced smoked chicken breast
75g/3oz red seedless grapes, halved
25g/1oz pecans nuts roughly chopped
1 (00g) bag Italian salad leaves
For the dressing:
45ml/3 tbsp mayonnaise
10ml/2 tsp white wine vinegar
5ml/1 tsp Dijon mustard
5ml/1 tsp water
salt and freshly ground black pepper

Method

First, in a large bowl, mix all the dressing ingredients together and season to taste.  Chop the apple, celery (retain the leaves for garnish) and chicken into similar sized piece.

Add to the dressing in the bowl, with the grapes and half the pecans, and lightly mix. Divide the salad leaves on a large platter or individual bowls and top with the diced apple mixture, garnish with the celery leaves and pecans.