Waldorf Salad On The Lighter Side Recipes

WALDORF SALAD II

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.

WALDORF SALAD

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Place the grapes on a baking tray, finely grate over the zest from ½ the lemon, drizzle with a little oil and season with sea salt and black pepper.
• Place in the hot oven for 15 minutes, then add the walnuts and roast for a further 5 to 10 minutes, or until the grapes are soft and caramelised and the walnuts are golden.
• Meanwhile, make the dressing. Place the mustard and yoghurt into a bowl and whisk well. Pick, finely chop and add the tarragon leaves, squeeze in the lemon juice and mix well, then season to taste.
• Trim and chop the celery into 1cm chunks, slice the apple into large matchsticks, then place into a large bowl. Discard the tatty outer lettuce leaves, then roughly chop and add to the bowl. Pick the grapes off their stalks and add to the bowl. Drizzle over the yoghurt dressing and toss well. Place onto a platter, roughly chop and sprinkle over the walnuts, then serve.

WALDORF SALAD RECIPE

Steps:

• Wash, core, peel and chop the apples in chunks.
• Chop the celery stalks and grapes, then add them all to a bowl together with the walnuts.
• Drizzle the lemon juice over, add yogurt and mayonnaise and combine well.
• Arrange spinach leaves on a plate, then top with the salad.
• Serve immediately.

CLASSIC WALDORF SALAD RECIPE

Steps:

• Preheat oven to 375° F. Line a baking sheet with parchment paper.
• In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the walnuts; toss to coat.
• Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until fragrant and golden brown. Keep a close eye on them so that they don't burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely (they will continue to harden as they cool).
• In a large bowl toss together the apples and lemon juice. Add the grapes, celery, candied walnuts, mayonnaise and parsley. Toss to coat. Season with salt and pepper to taste.
• Make a bed of lettuce on individual plates or on a larger platter. Top with the apple mixture and garnish with additional parsley.

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.

WALDORF SALAD WITH WALNUT OIL VINAIGRETTE

Steps:

• Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.

LIGHT WALDORF SALAD

Steps:

• Place apples, grapes and celery into a medium bowl and toss with juice from half of the lemon.
• In another bowl, whisk together yogurt, mustard and the juice from the other half of the lemon. Pour half of the yogurt dressing on the apples and toss to combine.
• Serve the salad over the greens and drizzle with the rest of the dressing or serve on the side for guests to add more if they want. Garnish with the chopped walnuts.