Simply Wonderful Waldorf Salad Recipes

SIMPLY THE BEST CHICKEN WALDORF SALAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread chopped walnuts onto a baking sheet.
• Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.
• Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.

WALDORF SALAD

Steps:

• Place the apples, celery, grapes and walnuts in a large bowl.
• In a small bowl, mix together the mayonnaise, sugar, lemon juice and salt.
• Pour the dressing over the fruit and toss to coat. Sprinkle with parsley then serve, garnished with additional fruit if desired.

VEGAN WALDORF SALAD

Steps:

• The first thing to do to make this simple, satisfying salad (I like alliteration, OK?) is to cut up all your apples, celery, and grapes. I just slice my grapes in half. Give a rough chop to your walnuts too if they're not already in pieces when you buy them. TIP: walnut pieces are cheaper than whole walnuts because it's harder to extract the nut from the shell without breaking it, so they usually put a higher price on whole nuts. The same is true with other nuts, especially cashews which are very expensive.
• For the lettuce, wash and dry the leaves. I like to use a salad spinner for this. If you're going to mix your greens into the salad, cut them or tear them into bite sized pieces. If not, line them around a bowl like I did.
• Make the dressing: add all dressing ingredients to your blender and blend until smooth. If you're going to just mix your greens in, add everything to one bowl and mix it all up and serve! You're done!
• If you're going that extra step to make it look pretty, mix the chopped ingredients and the dressing well in a separate bowl, then add that mixture carefully to your leaf lined bowl.
• Refrigerate the salad for up to 3 days in the fridge. The lettuce may wilt a bit. If you are making this in advance for an event, I'd make it no more than 12 hours in advance for best results.

WALDORF SALAD

Steps:

• Mix mayonnaise, lemon juice and milk in medium bowl.
• Stir in apples, celery and nuts. Serve on salad greens. Cover and refrigerate any remaining salad.

CLASSIC WALDORF SALAD

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.

WALDORF SALAD

Steps:

• Put the diced apples in a large mixing bowl.
• Stir in the lemon juice.
• Chop most of the walnuts roughly, keeping a few halves aside for garnish.
• Add the diced celery, cooked chicken breast and chopped walnuts to the apples in the large mixing bowl.
• Add the mayonnaise, a bit at a time, until the ingredients are well coated. You may need slightly more or less mayonnaise.
• Sprinkle the celery salt and ground pepper over the top of the salad and stir through thoroughly.
• Taste the salad for seasoning, adding a bit more pepper if you feel it is needed.
• Transfer the Waldorf Salad to a serving bowl and if time allows, refrigerate for about an hour before serving.
• Toss the reserved walnut halves over top for garnish.
• Sprinkle with parsley before serving, if desired.
• Refrigerate leftovers and use within 24 hours.

WALDORF SALAD

Steps:

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

SIMPLE WALDORF SALAD

Steps:

• Combine apples, celery, raisins and walnuts. Add mayonnaise and yogurt; toss to coat. Refrigerate, covered, until serving.

SIMPLY WONDERFUL WALDORF SALAD

Steps:

• Combine cream cheese, orange juice, orange rind, and sugar mix until well blended. Add apples, celery and pecans and mix lightly then chill.

WONDERFUL WALDORF SALAD

Steps:

• Dice apples, leaving skin on.
• Toss the apples with the cider vinegar.
• Fold in the mayo and combine well.
• Season with salt and pepper (just a pinch of each. You can always add more later or let your guests add it to their own serving).
• Fold in nuts and raisins.
• Refrigerate for at least 1 hour.
• Very pretty served in lettuce cups or over a bed of leafy greens.