Chef Johns Waldorf Salad Recipes

WALDORF SALAD II

Waldorf Salad II image

This traditional salad is delicious, and you can vary the ingredients to your preference. Try adding diced, roasted chicken to make this salad a meal!

Provided by Penny

Categories Salad Waldorf Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

½ cup mayonnaise
1 tablespoon white sugar
1 teaspoon lemon juice
⅛ teaspoon salt
3 apples -- peeled, cored, and chopped
1 cup thinly sliced celery
½ cup chopped walnuts
½ cup raisins

Steps:

In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 23.8 g, Cholesterol 7 mg, Fat 21.1 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 2.8 g, Sodium 170.8 mg, Sugar 17.2 g

WALDORF SALAD

Waldorf Salad image

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3/4 cup walnuts halves
3 large apples with a crisp texture, preferably 1 red, 1 green, and 1 yellow
1 1/2 tablespoons freshly squeezed lemon juice
2 stalks celery (with leaves), peeled and sliced on the diagonal into 1/2-inch-thick pieces
1/2 cup prepared mayonnaise
2 tablespoons finely sliced fresh chives
2 tablespoons sour cream
1 tablespoon minced fresh flat-leaf parsley leaves
1 teaspoon sugar
3/4 teaspoon finely grated lemon zest
Freshly ground black pepper, to taste
1 head Boston or Bibb lettuce, trimmed, washed, and dried

Steps:

Preheat the oven to 350 degree F. Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces. Half, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. In a medium bowl, mix the apples with the lemon juice, celery, and walnuts.
In a small bowl, whisk together the mayonnaise, chives, sour cream, parsley, sugar, and lemon zest and season with pepper. Add the mayonnaise mixture to the apple mixture and stir to coat. Refrigerate if not using immediately. When ready to serve, arrange the lettuce leaves on a large platter, or divide them among 6 salad plates. Place the salad on the lettuce and serve.

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