Cooking Up a Hooley in the Kitchen: Waldorf Salad

Cooking Up a Hooley In The Kitchen: Not Really Irish
By Katie Gagne

Growing up, we always just assumed, because of our celebrated heritage that all our tried-and-true family recipes that we made for special events and holidays were Irish. So it came as a surprise when I got older that this delicious salad I helped Dad make every year for Thanksgiving was in fact, not a very old recipe and originated in New York. Nonetheless, this yummy and simple dish is worth sharing.

Waldorf Salad (Our Irish Family Version)

4 Granny Smith Apples
4 Red Delicious or Honey Crisp Apples
5 Stalks of Celery (8oz)
8 oz Raisins
30 Red Grapes
30 Green Grapes
14 oz bag Mini Marshmallows
10 oz Walnuts
8 oz Miracle Whip
½ cup White Granulated Sugar

In a small bowl mix Miracle Whip and Sugar until combined.  Set aside.

Chop apples, celery, and walnuts into small pieces.  Leave the skin on the apples for color.

Cut the grapes in half

In a large bowl – toss the apples, celery, raisins, grapes, marshmallows, and walnuts with the dressing. Cover and chill for 2 hours or overnight.

Serve as an appetizer, salad or side dish.

*Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or at mk********@ao*.com, or find her on Facebook at @sassyssweetsandmore.

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