The original version was introduced on March 14, 1896. It was created at The Waldorf-Astoria hotel for a charity ball given in honor of the St. Mary's Hospital for Children. The original recipe was just apples, celery, and mayonnaise. Over the years it has evolved into many different ways to prepare and to eat. Here is my version.

Here’s a little bit of trivia for you: this dish has been around for much longer than you might think. It first appeared in the 19th century and was created by Oscar Tschirky, maître d'hôtel of the Waldorf Astoria hotel, as a specialty dish for its opening. It quickly became popular among the jet set of New York. Our recipe is served alongside a yogurt dressing made with EVOO from Spain!

This is a spin on a classic Waldorf salad, but with the added protein of chicken and served over romaine to make it into a hearty lunch. I also put together a creamy poppy seed dressing for this, rather than using mayo only, which is what a traditional Waldorf salad is tossed with. I generally eat salads at work, so I usually pack my salads up in a quart sized mason jar to easily take it with me. Recipe loosely adapted from : The Domestic Geek

Recipe inspired by Waldron Astoria's famous recipe, but I tweaked it a bit.

A Holiday Centerpiece You Can EatThe Christmas Wreath Salad lights up the holiday table with elegance and charm. Fresh wild arugula spreads out in a perfect circle, while jewel-like pomegranate seeds sparkle like rubies. Golden drops of yuzu-lemon syrup glisten like festive lights, and thinly shaved cheese falls like delicate snowflakes, adding a refined touch. Light, refreshing, and visually stunning, this salad becomes the true centerpiece of any year-end gathering.https://www.youtube.com/shorts/_2eOXxZ3XsY

A Plate of Summer, Where Sweetness Meets AcidityA plate of plum salad brings the essence of summer to the table.The vibrant crimson of ripe plums blends seamlessly with the deep green of fresh basil, creating a composition as striking as a painting. A drizzle of olive oil and white wine vinegar elevates the natural sweetness of the fruit, while a touch of salt and pepper balances the flavors with finesse.Add a scattering of edible flowers, and the dish blossoms into a sensory experience — a simple yet sophisticated celebration of the season.https://www.youtube.com/watch?v=FnT9DtidvEE

Use to eat alkaline every other day, since starting my job we stopped. We are a big family of 6 and cooking was hard to work in busy schedules. We are trying to make many changes to better our lives and going back to alkaline seemed a great first step. One of my old fav websites is alkalinesisters. Picked at random and got bean salad, with minimal ingredients I put together something almost everyone loved. Pretty good for a bunch of picky eaters. Next time I make it in will be more prepared and update.

Easy way to upgrade your everyday salad with flavor and nutrients. The staberries add a sweet kick to it, while the walnuts add the perfect crunch for a delicious and satisfying mix.

When I ordered a hearty meal at a local restaurant, the owner gave me a salad like this for free, saying it would be refreshing. It was so good, I just had to try making it myself.It's even tastier if you use the thick part of the cabbage.Adjust the dressing amounts as you like.It's nice with other veggies too, such as tomatoes or cucumber. Recipe by Antonjr

When you just want to call it a day some chicken salad already. Easy peasy lemon squeezy.

I just came up with this and gave it a try, and it was better than I imagined.It's not necessary to add the sesame oil (olive oil or vegetable oil could also work). Use the rice vinegar only when the tomato needs a bit more flavour. If the tomato is fully ripened, you won't need it. Recipe by Suika