New Style Apple Waldorf Salad Recipes

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NEW WALDORF SALAD



New Waldorf Salad image

A nice blend of colorful fruits and nuts gives this refreshing salad a great flavor and tempting texture. "The citrusy topping dresses it up perfectly," notes Marie Engwall of Willmar, Minnesota. "It's hard to believe something so easy to fix can be this tasty and attractive."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1 medium unpeeled red apple, chopped
1 medium unpeeled green apple, chopped
1 medium unpeeled pear, chopped
1/2 cup green grapes
1/4 cup raisins
1/4 cup slivered almonds, toasted
3/4 cup lemon yogurt
2 teaspoons lemon juice
2 teaspoons orange juice
2 teaspoons honey
1 teaspoon grated orange zest
Lettuce leaves, optional

Steps:

  • In a large bowl, combine the apples, pear, grapes, raisins and almonds. , In a small bowl, combine the yogurt, lemon and orange juices, honey and orange zest; pour over fruit mixture and stir to coat. Serve immediately in lettuce-lined bowls if desired.

Nutrition Facts : Calories 193 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 33mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

CLASSIC WALDORF SALAD



Classic Waldorf Salad image

The classic Waldorf salad dates back to the late 19th century. This version of the famous apple salad includes both whipped cream and mayonnaise.

Provided by Diana Rattray

Categories     Salad     Salad

Time 20m

Yield 4

Number Of Ingredients 9

3 medium golden delicious or red delicious apples (or red delicious apples )
1 tablespoon granulated sugar
1 teaspoon lemon juice
Dash of salt
1 cup celery (thinly sliced)
1/2 cup walnuts (coarsely chopped)
1/2 cup cold whipping cream
1/4 cup mayonnaise
Mixed salad greens or lettuce leaves

Steps:

  • Gather the ingredients.
  • Wash the apples, but do not peel them. Core the apples and cut them into 1/2-inch cubes.
  • Sprinkle the cubed apples with sugar, lemon juice, and salt.
  • Add celery and nuts and toss to blend.
  • In a medium bowl with an electric mixer, whip the cream to stiff peaks .
  • With a rubber or silicone spatula or spoon, gently fold the mayonnaise into whipped cream.
  • Fold the whipped mayonnaise and cream mixture gently into apple mixture.
  • Serve the salad on mixed salad greens or large lettuce leaves.

Nutrition Facts : Calories 372 kcal, Carbohydrate 27 g, Cholesterol 39 mg, Fiber 5 g, Protein 4 g, SaturatedFat 9 g, Sodium 164 mg, Sugar 19 g, Fat 30 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 g

WALDORF SALAD



Waldorf Salad image

The all-American Waldorf Salad first gained popularity in the 19th century at the Waldorf Astoria Hotel. Made with simple ingredients, this classic makes for a great lunch or brunch dish with a refined touch.

Provided by Elise Bauer

Categories     Salad     Quick and Easy     Apple     Grape     Salad     Walnut

Time 15m

Yield 4

Number Of Ingredients 9

6 Tbsp mayonnaise (or plain yogurt)
1 Tbsp lemon juice
1/2 teaspoon salt
Pinch of freshly ground black pepper
2 sweet apples, cored and chopped
1 cup red seedless grapes, sliced in half (or 1/4 cup of raisins)
1 cup celery, thinly sliced
1 cup chopped, slightly toasted walnuts
Lettuce

Steps:

  • Serve: Spoon salad onto a bed of fresh lettuce and serve.

Nutrition Facts : Calories 301 kcal, Carbohydrate 25 g, Cholesterol 1 mg, Fiber 5 g, Protein 6 g, SaturatedFat 2 g, Sodium 311 mg, Sugar 17 g, Fat 22 g, ServingSize Serves 4, UnsaturatedFat 0 g

THE ORIGINAL WALDORF SALAD



The Original Waldorf Salad image

"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.

Provided by The New York Times

Categories     dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 1 serving (as a main course)

Number Of Ingredients 5

1 medium ripe apple
1 stalk celery, chopped
1/4 cup mayonnaise
Salt and pepper
2 cups lettuce, torn into bite-size pieces

Steps:

  • Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
  • In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams

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

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

NEW AMERICAN WALDORF SALAD



New American Waldorf Salad image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 cups chopped apples, such as Mutsu or Crispin
4 cups arugula
3/4 cup yogurt, regular or nonfat
3/4 cup mayonnaise
1/4 cup Dijon mustard
1 cup chopped celery
1 cup walnuts, roasted

Steps:

  • Place 2 cups of apples on a bed of arugula. In a medium bowl, mix together: yogurt, mayonnaise and Dijon mustard. Add 2 cups chopped apples and celery. Place on top of arugula and apples, sprinkle with fresh roasted walnuts.

WALDORF SALAD



Waldorf Salad image

This simple apple salad got its name from the luxurious Waldorf-Astoria Hotel in New York. Invented in 1896 not by a chef but by the maître d'hôtel Oscar Tschirky, the Waldorf salad was an instant success. As often happens, many variations evolved-some with raisins, some with chopped nuts. This one has green apples and red seedless grapes.

Categories     Salad     Dairy     Fruit     Vegetarian     Kid-Friendly     Quick & Easy     Apple     Cherry     Grape     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

2/3 cup dried tart cherries*
1 cup boiling water
1/2 cup mayonnaise
3 tablespoons sour cream
2 tablespoons fresh lemon juice
1 teaspoon sugar
4 Granny Smith apples, cored, cut into 1/2-inch cubes
1 1/3 cups very thinly sliced celery
1 1/3 cups red seedless grapes, halved
Romaine lettuce leaves
Sweet and Spicy Candied Pecans

Steps:

  • Soak cherries in 1 cup boiling water until softened, about 10 minutes. Drain.
  • Whisk mayonnaise and next 3 ingredients in large bowl. Add apples, celery, grapes and cherries; toss. Season with salt and pepper.
  • Arrange lettuce on platter. Spoon salad over. Top salad with candied pecans.
  • *Sold at specialty foods stores, natural foods stores and some supermarkets.

NEW WALDORF SALAD



New Waldorf Salad image

Chopped apples and celery with walnuts defined the 19th-century original. Grapes (roasted in this version) were a 20th-century add-on. To lighten things up, fresh greens are tossed in, and a lemon vinaigrette replaces the mayonnaise dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 13

1 1/2 pounds red seedless grapes
1 tablespoon confectioners' sugar
1 tablespoon extra-virgin olive oil
1 tablespoon minced shallot
1 tablespoon white-wine vinegar
1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 celery stalks, thinly sliced crosswise, plus 1/2 cup leaves
1 head frisee, trimmed
1 Honeycrisp apple, thinly sliced
1/2 cup walnuts, toasted

Steps:

  • Roast the grapes: Preheat oven to 350 degrees. Toss grapes with sugar and oil. Roast on a rimmed baking sheet until just starting to wrinkle and burst, 25 to 30 minutes. Let cool.
  • Meanwhile, make the dressing: Combine shallot, vinegar, lemon zest and juice, and cumin in a bowl. Gradually whisk in oil. Season with salt and pepper.
  • Make the salad: toss grapes (without pan juices) with sliced celery and leaves, frisee, apple, and walnuts. Drizzle salad with dressing, and toss to coat.

NEW-STYLE APPLE WALDORF SALAD



New-Style Apple Waldorf Salad image

This is a refreshing yet filling salad that easily works as a meal. I first made it more than 2 years ago, and then subsequently lost the recipe. Disappointment! Fast forward two years, and it mysteriously shows up tucked into a cookbook that I rarely look at (a healthy vegetarian cookbook. Hah!). And now I'm posting it here so I don't lose one of my favorite salad recipes AGAIN. Hope you enjoy!

Provided by jmelyn

Categories     Salad Dressings

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 (2 1/2 lb) rotisserie chicken, I have also used grilled chicken breasts with wonderful results (maybe two large breasts)
1 Red Delicious apple, cored and thinly sliced (peel intact)
1 bunch watercress, washed, dried and tough stems removed or 1 (6 ounce) bag spinach
8 ounces dried capellini
1/3 cup apple cider vinegar
2 tablespoons honey
1 tablespoon honey dijon mustard
1 teaspoon chopped fresh thyme
1/8 teaspoon salt
1/8 teaspoon black pepper
2/3 cup extra virgin olive oil
3/4 cup glazed sesame walnuts (I have a hard time finding these. I usually use glazed almonds)

Steps:

  • Shred chicken into a large salad bowl, discarding skin and bones. Add apple and watercress (I have always used spinach).
  • Break cappellini into thirds. Bring 2 quarts water to a boil. Remove from heat; stir in cappellini. Let stand 5 minutes, stirring to avoid sticking. (Note: I have always used spaghetti since my husband doesn't like cappellini. In that case, cook according to package directions).
  • Dressing: In bowl, whisk vinegar, honey, mustard, thyme, salt and pepper. Slowly whisk in oil.
  • Drain pasta; rinse with cool water, drain. Add to chicken with nuts. Add dressing. Dressed salad can be kept in refrigerator up to 24 hours.

Nutrition Facts : Calories 732.1, Fat 51.5, SaturatedFat 9.3, Cholesterol 86.2, Sodium 134.5, Carbohydrate 39.4, Fiber 2.8, Sugar 9.2, Protein 28.7

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