Waldorf Salad is a famous salad of the old Waldorf-Astoria hotel (1893-1929) at Fifth Avenue and 33rd Street. Swiss-American restaurateur Oscar Tschirky (1866-1950)—called “Oscar of the Waldorf”—also created a Salad Astoria.
 
“Salad Astoria” has been cited in print since at least 1908 and was included in a 1916 cookbook, but is forgotten today. The salad consisted of romaine lettuce with oranges, grapefruit and Bartlett pears.
 
   
Wikipedia: Waldorf-Astoria (1893-1929)
The Waldorf–Astoria originated as two hotels, built side-by-side by feuding relatives on Fifth Avenue in Manhattan. Built in 1893 and expanded in 1897, the Waldorf–Astoria was razed in 1929 to make way for construction of the Empire State Building. Its successor, the current Waldorf Astoria New York, was built on Park Avenue in 1931.
 
The original Waldorf Hotel opened on March 13, 1893, at the corner of Fifth Avenue and 33rd Street, on the site where millionaire developer William Waldorf Astor had previously built his mansion.
 
Newspapers.com
8 October 1908, The Independent (Attica, KS), pg. 8, col. 5:
IS RECIPE OF FAMOUS CHEF.
New Salad That Has Caught Popular Fancy in New York.
For several years there has been served at the Waldorf-Astoria a salad called the Waldorf salad, which was a joy to the appetite of the bon vivant, but a new salad has been introduced that eclipses it. It is called the Salad Astoria. Not only is it a joy to the appetite, but so attractively put together in its mosaic arrangement of colors that one hesitate to demolish it. Once broken and served it proves so delicious that every woman who partakes of it at once determines to learn how to make one just like it at home.
 
Oscar says it is the simplest and most healthful of luncheon salads. It is made by splitting a head of romaine salad lengthways, laying one-half on a plate with the heart side up, then closely placing alternate quarters of orange, grape fruit and Bartlett pears on the romaine until it is fairly covered, finishing off each end with half of a pickled walnut, decorating the top with tiny strips of green and red peppers, making it look as if tied with narrow ribbons. Then, last of all, pouring over the whole a dainty French dressing and serving.—New York Press.
 
Google Books
Handy Household Hints and Recipes
Compiled by Mattie Lee Wehrley
Louisville, KY: The Breckel Press
1916
Pg. 137:
Salad Astoria.
This is the successor of the Waldorf salad, and like the long-popular relish, is the invention of “Oscar,” of the Waldorf-Astoria Hotel. It is at once a decoration for the luncheon table and a delicious morsel. Split a head of romaine salad lengthwise — after discarding the tough outer leaves. Lay a half of the romaine heart on a plate — the cut surface up. Have ready quarters or sections, pared and cored or seeded, of oranges, grapefruit and Barlett pears. Lay these close together, almost overlapping on the romaine, and finish off at each end with half a pickled walnut. Decorate the top of the fruit with thin strips of green and red peppers arranged to imitate baby ribbons. Pour over this French dressing and serve ice cold. Firm canned pears may be substituted for fresh ones.