The Waldorf salad at Bloomingdale's contains celery, frisee, green apple, pecan, goat cheese cream and apple cider vinaigrette. These were the listed ingredients in the Waldorf salad at the Charlie Palmer Restaurant at Bloomingdale's Costa Mesa, California, location during the OC Restaurant Week 2014.
Waldorf salad was originally created at New York City's iconic Waldorf-Astoria Hotel in 1896, not by a chef, but by the maitre d'hotel. Walnuts, which are as of 2015 considered an inherent component of the salad, were a later addition to the initial ingredients of apples, celery and mayonnaise. Healthier versions of the salad have been developed to reduce the fat content by replacing the mayonnaise with a lighter citrus vinaigrette. Chefs add grains, lettuce and salad greens to the traditional apples and walnuts to add bulk and color. A lighter, healthier vinaigrette can be made with honey, couscous, apple cider vinegar, freshly ground black pepper, and rice bran or any other neutral-tasting oil. Fennel, grapes and raisins are other additional ingredients that can make the Waldorf Salad less calorie-dense. Non-fat Greek yogurt is another possible substitute for mayonnaise for health-conscious people. However, the original combination of apples, walnuts, celery and mayonnaise is still served at Bloomingdale's salad bar and in restaurants and cafes around the world.