Waldorf salad is one of the seasonal foods we who live in the Heartland enjoy this time of year. The ingredients are available all year, but it just seems to favor our taste buds in fall when apple harvests are at their prime and we have a variety to choose from.

I made enough of the classic salad last week to last three days. I enjoyed it on the third day as much as the first and was delighted the fresh apples didn’t turn brown, probably because of the dab of sour cream added to the dressing.

Historians tell us that Oscar Tschirky developed the Waldorf salad in 1893 for the grand opening dinner of the Waldorf-Astoria Hotel in New York for 1,500 guests attending from Boston, Baltimore, and Philadelphia. Oscar, surprisingly, was not the executive chef but the maitre d. A Swiss migrant, wi

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