Crispy Waldorf Salad Recipes

CRISP WALDORF SALAD

Crisp Waldorf Salad image

This crunchy salad is a perfect side to accompany a heavy meal. With it's light and crisp flavors, it'll be the hit of the party.-Susan R Falk, Eastpointe, Michigan

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 8

Ingredients

2 large green apples, chopped
2 large red apples, chopped
1/2 cup chopped walnuts
1/4 cup sweetened shredded coconut
1/4 cup raisins
1 cup vanilla yogurt
1 tablespoon honey
1/2 teaspoon ground cinnamon

Steps:

In a large bowl, combine the first five ingredients. In a small bowl, whisk the yogurt, honey and cinnamon until blended. Pour over apple mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 26mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CRISPY WALDORF SALAD

Crispy Waldorf Salad image

Photograph by Anna Williams

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

1 cup pecan halves
1 one-pound fennel bulb, trimmed
2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
1 Granny Smith apple
1 medium bunch seedless red grapes, halved (about 1 1/2 cups)
4 stalks celery, strings removed, thinly sliced crosswise
6 to 8 escarole leaves, stacked and cut crosswise into thin strips
1/4 cup chopped fresh dill
1/4 cup plain yogurt
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Cool on a wire rack. Halve pecans; set aside.
Slice fennel bulb very thin using a mandoline or a sharp knife. Transfer to a large bowl; add 1 teaspoon lemon juice, and toss.
Cut apple, with skin on, into thin wedges; add to fennel, and toss to combine. Add grapes, celery, escarole, and half the dill to bowl. Toss to combine. Salad may be made to this point up to 4 hours ahead.
In a small bowl, combine remaining 2 tablespoons lemon juice, yogurt, olive oil, and salt and pepper to taste. Drizzle vinaigrette over the salad, using only as much as needed to lightly coat the salad. Transfer to a serving bowl; garnish with remaining dill and the pecans. Serve immediately.

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