Calling this a “Waldorf Salad” seems a bit of a misnomer. Because I’ve tweaked the recipe so much, that it doesn’t really have much similarity to the original Waldorf Salad that was famously created and served at the Waldorf Astoria Hotel in New York City. Sure we still have apples and walnuts. But I’ve ditched the mayonnaise (if you’ve been following along for a while, you know my strong dislike of mayonnaise) in favor of Greek yogurt. And tossed in some broccoli, dried apricots and sunflower seeds.
I don’t really know how I came up with this combination of ingredients. I guess it was partially based on what I got in my CSA box and what I had in my pantry. But you know, sometimes the most random things come together to create something really delicious and somewhat unexpected!
I prefer to keep the broccoli raw, but you can steam it for a couple minutes if you prefer. Just please don’t overcook it. Mushy broccoli = no bueno.
This salad is a little sweet, a little tangy, a little crunchy and a whole lot of healthy! It’s a great side dish at lunch time (this plus a turkey sandwich or a grilled cheese = heaven), but it also works equally well on its own as a light meal.