LENTIL WALDORF SALAD
I am at a loss to say what cookbook inspired this one, perhaps I did invent it after all. It's a good one dish meal, with a different use of lentils.
Provided by Karyl Lee
Categories Lentil
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sort, wash, and cook green lentils in water to cover until tender. (allow 35 minutes at a boil).
- String and chop the celery into a fine dice. Cut the apples into a similar size, unpeeled if organic. Do the same with the red onion.
- Rinse and drain the currants, then soak them with the pulp and juice juice of the orange in a small bowl.
- Combine celery, apples, currants and orange mixture, and red onion in two quart bowl. Mix the dressing ingredients, and add them to the bowl after adjusting for taste.
- Drain and rinse the lentils, more than once if need be. Drain really well, then add to the bowl, combine all thoroughly. Add cashews, and toss again.
Nutrition Facts : Calories 293.8, Fat 5.9, SaturatedFat 1.1, Cholesterol 1.5, Sodium 121.2, Carbohydrate 48.1, Fiber 17.4, Sugar 14.1, Protein 14.7
WALDORF SALAD WITH LENTILS AND PINE NUTS
Provided by Marcia Munson
Categories Salad Fruit Side Vegetarian Quick & Easy Lunch Mayonnaise Apple Pine Nut Celery Lentil Winter Chill Healthy Bon Appétit Minneapolis Minnesota Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Cook lentils in medium saucepan of boiling salted water until just tender, about 25 minutes. Drain; rinse. Drain again.
- Place lentils in large bowl. Add apples and celery. Whisk mayonnaise, lemon juice, sugar and allspice in small bowl to blend. Mix dressing into lentil salad. Season to taste with salt and pepper. Sprinkle with pine nuts. Cover and refrigerate at least 2 and up to 8 hours.
WALDORF LENTIL SALAD
Here's a delicious way to get fiber-rich lentils into your diet. "This salad includes something I discovered years ago: a touch of ground cloves," notes Lily Julow of Lawrenceville, Georgia. "It does amazing things for lentils!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring lentils and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until lentils are tender. Meanwhile, in a small bowl, whisk the mayonnaise, lemon juice, sugar, salt, allspice, cloves and pepper until blended. Stir in apple and celery., Drain and rinse lentils in cold water. Gently stir into apple mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves; sprinkle with walnuts.
Nutrition Facts : Calories 409 calories, Fat 19g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 403mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 18g fiber), Protein 17g protein.
SIMPLE WALDORF SALAD
This is my go-to salad when I need a quick little meal. When I want a sweeter taste, I use whipped cream instead of yogurt. -Wendy Masters, East Garafraxa, Ontario
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Combine apples, celery, raisins and walnuts. Add mayonnaise and yogurt; toss to coat. Refrigerate, covered, until serving.
Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 119mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SIMPLE WALDORF SALAD
This is my version of Waldorf Salad; it's very fast and easy.
Provided by Mary Brotherton
Categories Salad Waldorf Salad Recipes
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- In a mixing bowl, whisk together the mayonnaise and vinegar.
- Add the apples, celery, raisins and walnuts if desired. Add salt and pepper to taste.
- Mix together well and serve chilled.
Nutrition Facts : Calories 736 calories, Carbohydrate 44.9 g, Cholesterol 20.9 mg, Fat 63.1 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 8.4 g, Sodium 343.3 mg, Sugar 30.5 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
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