NEW WALDORF SALAD
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
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
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
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
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
"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
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
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
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
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
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
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
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
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
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
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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