Updated Waldorf Salad Cups Recipes

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WALDORF SALAD WITH CRANBERRIES AND PECANS IN RADICCHIO CUPS



Waldorf Salad with Cranberries and Pecans in Radicchio Cups image

Categories     Salad     Fruit     Nut     Vegetable     No-Cook     Thanksgiving     Quick & Easy     Cranberry     Pecan     Radish     Fall     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1 cup mayonnaise
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
6 Granny Smith apples (about 2 1/2 pounds), unpeeled, cored, cut into 1/2-inch pieces
1 1/2 cups chopped celery
1 1/2 cups chopped radishes
3/4 cup dried cranberries
1/2 cup finely chopped red onion
2 cups watercress leaves
1 1/2 cups pecans, toasted, chopped
2 heads of radicchio, leaves separated

Steps:

  • Mix mayonnaise, lemon peel, and fresh lemon juice in medium bowl to blend. Season to taste with salt and pepper. Refrigerate 15 minutes.
  • Toss apples, celery, radishes, cranberries, and red onion in large bowl. Add lemon mayonnaise and toss to coat. (Can be prepared up to 8 hours ahead. Cover and refrigerate.)
  • Fold watercress and pecans into salad. Arrange 2 radicchio leaves on each plate. Spoon salad into center of radicchio leaves and serve.

UPDATED WALDORF SALAD WITH APPLE VINAIGRETTE



Updated Waldorf Salad with Apple Vinaigrette image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon safflower or grapeseed oil
1/2 cup whole-wheat pearl couscous
Kosher salt
1/4 cup apple cider vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
1/3 cup safflower or grapeseed oil
1 large Gala apple, cored and cut into 1/4-to- 1/2-inch dice
1 small fennel bulb, chopped into 1/4-to- 1/2-inch pieces
1 cup small green seedless grapes, halved
3/4 cup walnut pieces, toasted
6 outer leaves from a large radicchio

Steps:

  • Make the couscous: In a small saucepan, heat the oil over medium-high heat. Add the couscous and toast until lightly golden, about 4 minutes. Add 3/4 cup water and 1/4 teaspoon salt and bring to a boil. Lower the heat so the water simmers; cover the pan and cook until the liquid is absorbed, about 10 minutes. Uncover the pan and set aside to cool.
  • Make the vinaigrette: In a small bowl, whisk together the vinegar, honey, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the oil.
  • Make the salad: In a large bowl, toss together the apple, fennel, grapes, walnuts and couscous. Drizzle the vinaigrette over the salad, tossing until coated.
  • Put 1 radicchio leaf on each plate. Spoon the salad into each leaf, allowing some to spill over.

Nutrition Facts : Calories 330 calorie, Fat 24 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 502 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 4 grams, Sugar 11 grams

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