Spinachwaldorfsaladwithcinnamonappledressing Recipes

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SPINACH WALDORF SALAD WITH CINNAMON-APPLE DRESSING



Spinach Waldorf Salad With Cinnamon-Apple Dressing image

I got a new Christmas recipe book today and this was in it...want to make this for the holidays so putting it here for safe keeping.

Provided by CIndytc

Categories     Low Protein

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 cup mayonnaise
2 tablespoons frozen apple juice concentrate, thawed
1/4 teaspoon ground cinnamon
2 large red apples, cubed (about 4 cups)
1/2 cup red seedless grapes, halved
1/2 cup celery, chopped (1 medium stalk)
1/2 cup walnuts, chopped
4 cups spinach leaves, torn

Steps:

  • In large bowl, ix the mayonnaise, juice concentrate and cinnamon until well blended. Stir in the apples, grapes, celery and walnuts to coat.
  • Before serving, place spinach in large salad bowl. Spoon apple mixture over spinach leaves, toss to mix and coat.

Nutrition Facts : Calories 136.5, Fat 9.8, SaturatedFat 1.2, Cholesterol 3.8, Sodium 123, Carbohydrate 12.3, Fiber 1.6, Sugar 7.1, Protein 1.9

ELISE'S FAVORITE WALDORF SALAD



Elise's Favorite Waldorf Salad image

A slightly sweet salad with a touch of cinnamon.

Provided by Gina Maling

Categories     Salad     Waldorf Salad Recipes

Time 1h20m

Yield 12

Number Of Ingredients 8

6 cups diced apples
1 cup chopped celery
1 cup chopped pecans
1 cup mayonnaise
6 tablespoons white sugar
1 teaspoon lemon juice
¼ teaspoon ground cinnamon
1 cup heavy whipping cream

Steps:

  • Combine apples, celery, and pecans in a bowl.
  • Whisk mayonnaise, sugar, lemon juice, and cinnamon together in a separate bowl until well combined.
  • Whip heavy cream with an electric mixer until soft peaks form; fold into mayonnaise mixture to form a creamy dressing.
  • Fold apple mixture into the dressing until coated; chill in refrigerator for about 1 hour.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 17.6 g, Cholesterol 34.1 mg, Fat 28.6 g, Fiber 2.5 g, Protein 1.6 g, SaturatedFat 7.3 g, Sodium 120.3 mg, Sugar 13.5 g

CHICKEN AND SPINACH WALDORF SALAD



Chicken And Spinach Waldorf Salad image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 17

1 1/2 pounds bone-in, skin-on chicken breasts (2 large)
Good olive oil
Kosher salt and freshly ground black pepper
1/2 pound thick-cut bacon
1/4 cup whole roasted salted Marcona almonds
1/4 cup whole roasted salted cashews
1/4 cup walnut halves
3 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons liquid honey
4 cups baby frisee, washed, spun dry, and sliced into 1 1/2-inch pieces
4 cups kale, ribs removed, washed, spun dry, stacked and thinly sliced
4 ounces baby spinach, washed and spun dry
1/2 cup golden raisins
6 ounces extra-sharp Cheddar, grated
1 crisp red apple, unpeeled
4 soft-boiled eggs, large-diced

Steps:

  • Preheat the oven to 350 degrees. Arrange 3 racks evenly spaced in the oven.
  • Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Set aside to cool, discard the skin and bones, and shred the chicken by hand into large, roughly 1 x 4-inch, pieces.
  • Place the bacon on a baking rack on a second sheet pan and roast below the chicken on the second oven rack for 20 to 30 minutes, until browned. Remove to a plate lined with paper towels to cool. Cut in large dice. On a third sheet pan, combine the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing once, until lightly browned. Set aside to cool.
  • In a medium bowl or 2-cup measuring cup, whisk together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and set aside.
  • In a large serving bowl, combine the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and add it. Pour the dressing over the salad and toss gently. Put the eggs on top, toss lightly, and serve.

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