Salmon Waldorf Salad Recipes
CLASSIC WALDORF SALAD
Crunchy with crisp apples, celery and toasted nuts, this easy Waldorf salad is a classic recipe perfect for a crowd any time of year.
Provided by Heidi
Categories Salad
Time 10m
Number Of Ingredients 9
Steps:
- Add the diced apples to a large mixing bowl and sprinkle with the sugar and lemon juice. Toss to coat. Add the celery, grapes, and nuts.
- In another bowl, whip the whipping cream until peaks form, then gently fold in the mayonnaise. Fold into the apple mixture and season with the kosher salt. Taste and adjust the seasoning to your liking. Chill for 1 hour or overnight. Serve by itself or on a lettuce leaf.
Nutrition Facts : Calories 245 kcal, Carbohydrate 15 g, Protein 2 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 275 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
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
WALDORF SALAD
In this healthy rendition of the classic salad, nonfat yogurt replaces mayonnaise. It also includes fewer walnuts -- and these are toasted to bring out their flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Place apples, celery, and grapes in a medium bowl, and toss with juice of half the lemon. In another bowl, whisk together yogurt, mustard, honey, and juice of remaining half lemon. Pour half of the dressing over the apple mixture, tossing to combine. Serve over greens, drizzling remaining dressing over salad. Garnish the salad with chopped walnuts and snipped chives.
Nutrition Facts : Calories 82 g, Fat 3 g, Fiber 2 g, Protein 3 g, Sodium 46 g
SALMON SALAD WITH CELERY AND WALNUTS
Turn last night's salmon into today's lunch. Here, the fish is teamed with a creamy-crunchy mixture of cottage cheese, raisins, celery, walnuts, and quick-pickled onions atop toasted bread.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Stir together onion, 1/4 cup lemon juice, and 1/2 teaspoon salt. Let stand 30 minutes.
- In a separate bowl, toss together raisins, celery, walnuts, cottage cheese, and remaining 2 tablespoons lemon juice. Fold in salmon; season with salt and pepper.
- Serve on toast with greens, pickled onion, and a drizzle of oil.
WASABI-SALMON WALDORF SALAD
Looking to give a twist to typical Waldorf salad, I created this recipe featuring salmon, bacon and wasabi horseradish mayonnaise. It makes a hearty lunch salad.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small skillet, bring 1 in. of water to a boil. Add salmon. Reduce heat; cover and simmer for 5-7 minutes or until fish flakes easily with a fork. Remove with a slotted spoon. Cool slightly; flake salmon., In a large bowl, combine the salmon, apples, cashews, celery and bacon. In a small bowl, combine the mayonnaise, honey and pepper. Pour over salad and toss gently. Serve on lettuce leaves if desired.
Nutrition Facts :
SALMON WALDORF SALAD
Make and share this Salmon Waldorf Salad recipe from Food.com.
Provided by _Pixie_
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients except the lettuce leaves.
- To serve, place lettuce leaf on plate and fill with 1/4 of the salmon mixture.
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- To make the dressing, combine yogurt, grapefruit juice, garlic, mustard, lemon zest, and lemon juice in a small food processor or blender. Blend until combined. Add 1/4 cup oil and blend again until emulsified. Season with salt and pepper and set aside.
- Preheat broiler at 450 degrees F. Place salmon fillet on a foil-lined baking sheet and sprinkle with 1/8 teaspoon salt and pepper to taste. Broil 15 minutes until cooked through.
- To assemble the salad, divide greens, fennel, apples, beets, and goat cheese among 4 plates. Top with 1/4 of the broiled salmon and 2 to 3 tablespoons dressing. Garnish with additional lemon zest if desired.
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- Preheat the oven to 400 degrees F. Line a baking dish large enough to hold the salmon with a sheet of parchment paper.
- Place the salmon in the pan and with paper towels, pat dry. Drizzle with the olive oil and sprinkle with 1/2 teaspoon cumin, 1/2 teaspoon salt, pepper, and 1/4 teaspoon oregano. Rub to evenly coat the salmon. Bake for 14 to 18 minutes, until the salmon reaches an internal temperature of 145 degrees F on an instant read thermometer (I typically remove the salmon a few degrees early and let the carryover cooking finish the rest). The salmon should no longer be raw-looking in the center and flake easily with a fork. Let cool to room temperature.
- While the salmon roasts, place the red onion in a bowl and cover with cold water. Set aside to soak (this removes some of the onion’s harsh bite without losing its flavor).
- Prepare the dressing: In a small mixing bowl, stir together the yogurt, lemon zest, lemon juice, and remaining 1/4 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon oregano.
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