Waldorf Salad: four variations

These recipes are from The New Moosewood Cookbook by Mollie Katzen. I've only ever made the California Waldorf, and feel no need to try other recipes, as it's splendiferous. But for the sake of thoroughness, I'm putting all four of her variations up here. Hmm, and after typing them up, I think I need to make Blue Moon too. Mmm, blue cheese...

Preparation time: 15 to 20 minutes
Yield: 4 to 6 servings, depending on the context

A cross between a fruit and a vegetable salad, Waldorf Salad can be a first or second course for dinner. It also makes a good lunch entree. (Cora notes: I find it a quintessential picnic salad.)

Variation 1: Blue Moon

Ingredients:
2 medium sized tart apples, in chunks
2 perfectly ripe pears (any kind), sliced
1 stalk celery, minced
¼ cup (packed) raisins
2 to 3 Tbsp. lemon juice
¾ cup chopped toasted walnuts

Dressing:
1 cup yogurt
3 to 4 tbsp. mayonnaise
¹⁄₃ cup crumbled blue cheese
1 tbsp. honey (optional, to taste)

Combine all salad ingredients. Stir together dressing ingredients in a separate bowl, then pour over salad and gently mix.

Variation 2: California

Ingredients:
3 medium sized tart (and/or sweet) apples, in chunks
2 navel oranges, sectioned
1 stalk celery, minced
¼ cup (packed) raisins or currants
1 cup sliced ripe mango or papaya (optional, if available)
1 cup toasted cashew pieces

Dressing:
1 cup yogurt
½ tsp. lemon zest
2 to 3 tbsp. lemon juice
1 ripe avocado, mashed
1 to 2 tbsp. honey (to taste)

Combine apples, oranges, celery and raisins or currants. Puree together all dressing ingredients in a blender or food processor. Combine apple mixture with dressing and mix well. Serve topped with slices of ripe mango or papaya and toasted cashews.

Cora notes: When I make this, I use dried tart cherries or cranberries instead of the raisins or currants, I sometimes add banana or pear and I stir the cashew pieces into each portion right before serving. If you stir them in too long beforehand, they get soggy.

Variation 3: Waldorf Deluxe

Ingredients:
3 medium sized tart apples, in chunks
2 to 3 Tbsp. lemon juice
1 stalk celery, minced
1 to 2 cups seedless grapes, whole or halved (optional)
¼ cup (packed) minced dates
¾ cup chopped toasted pecans
Dressing:

1 cup yogurt
¼ cup mayonnaise
½ cup orange juice
½ tsp orange zest

Combine all salad ingredients. Stir together dressing ingredients in a separate bowl, then pour over salad and gently mix.

Variation 3: Fruit & Vegetable Waldorf

Ingredients:
3 medium sized tart apples, in chunks
1 cup freshly chopped pineapple
1 navel orange, sectioned
1 stalk celery, minced
1 small carrot, thinly sliced
1 red bell pepper, thinly sliced
¼ cup (packed) raisins or currants
½ to 1 cup chopped toasted almonds

Dressing:
1 cup yogurt
½ cup pineapple or orange juice (or a combination)
¼ tsp. cinnamon
a few dashes ground cardamom

Combine all salad ingredients. Stir together dressing ingredients in a separate bowl, then pour over salad and gently mix.