Waldorf Salad With Buttermilk Dressing Recipes

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MOM'S WALDORF SALAD



Mom's Waldorf Salad image

Provided by Valerie Bertinelli

Categories     side-dish

Time 15m

Yield 8 to 12 servings

Number Of Ingredients 10

3/4 cup low-fat buttermilk
1/4 cup plus 2 teaspoons low-fat mayonnaise
3 tablespoons chopped fresh chives
1 tablespoon plus 2 teaspoons apple cider vinegar
1 tablespoon sugar
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 cup toasted walnuts, roughly chopped
8 ribs celery, sliced about 1/4 inch thick on the bias
2 Gala apples, skin on, cored and diced

Steps:

  • Whisk together the buttermilk, mayonnaise, chives, vinegar, sugar, lemon juice and 1/2 teaspoon each salt and pepper in a small bowl. Combine the walnuts, celery and apples in a separate large bowl. Pour three-quarters of the dressing over the celery-apple mixture and toss to coat. Let stand for 5 minutes at room temperature, then toss again. Adjust the seasoning as desired. Add the remaining dressing and toss again. Serve at room temperature.

WALDORF SALAD II



Waldorf Salad II image

This traditional salad is delicious, and you can vary the ingredients to your preference. Try adding diced, roasted chicken to make this salad a meal!

Provided by Penny

Categories     Salad     Waldorf Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 8

½ cup mayonnaise
1 tablespoon white sugar
1 teaspoon lemon juice
⅛ teaspoon salt
3 apples -- peeled, cored, and chopped
1 cup thinly sliced celery
½ cup chopped walnuts
½ cup raisins

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.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 23.8 g, Cholesterol 7 mg, Fat 21.1 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 2.8 g, Sodium 170.8 mg, Sugar 17.2 g

WALDORF SALAD (WITH WONDERFUL COOKED DRESSING)



Waldorf Salad (With Wonderful Cooked Dressing) image

If you don't care for the mayonnaise dressed Waldorf Salads, this one is for you. It's from my grandmother and probably from the period of the 1930's or so. It's ABSOLUTELY DELICIOUS! I could eat this for dessert, and when I make it usually double or quadruple the recipe so I can send some home with everyone after the holiday dinner. It's best to make the dressing ahead of time so it has time to cool. I usually make it the day before the dinner so it's done and out of the way and ready to go when the salad is assembled the next day.

Provided by graciel

Categories     Apple

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

6 medium apples, washed, cored, and sliced, but not peeled
1 bunch celery, chopped
1/2 cup walnuts, chopped
2 -3 cups grapes, seed and halved
2 bananas, sliced and added just before serving
1 egg
2 teaspoons flour
2 teaspoons butter
1/4 cup vinegar
1/2 cup sugar
1/2 cup whipping cream, whipped

Steps:

  • Cook all of the dressing ingredients except the whipping cream in a double boiler stirring until it thickens. Take off the heat and set aside and let cool.
  • While the dressing is cooling, prepare the fruit and celery by cutting into the size pieces you like and chop the nuts.
  • When you are ready to assemble the salad, whip the cream and fold it into the dressing carefully, to make sure you keep as much volume as you can. Then mix in the fruit and nutmeats and put in the serving bowl.
  • If you are going to add bananas, do so close to serving time, so they don't turn brown. While grapes and bananas are optional, IMO they make the salad much nicer, and I've never made it without them. Don't use overly ripe bananas. Firm ones with a touch of green still on the stem, or solid yellow ones are best.

WALDORF SALAD WITH BUTTERMILK DRESSING



Waldorf Salad With Buttermilk Dressing image

Another variation of Waldorf Salad. This adds a twist to the usual Waldorf Salad, and yet is still fantastic. We love this variation with chicken added....See what you think! This is another Jeremy Vincent find in my favourite paper. Jeremy writes: Waldorf salad is traditionally made of fresh apples, celery and walnuts, dressed in mayonnaise, and usually served on a bed of lettuce. The salad was first created in the 1890s at the Waldorf Hotel in New York City and Oscar Tschirky, the maitre d'hotel, is widely credited with creating the recipe. The salad became so popular, Cole Porter featured it in his 1934 song You're the Tops. Along the way the original Waldorf salad has been tweaked, to accommodate different ingredients and tastes, though thankfully the original heroes are rarely completely discarded. Ingredients such as chicken, turkey, grapes and dried fruit (such as dates or raisins) are sometimes added. The dressing, too, can be fare game, as this variation shows.

Provided by Tisme

Categories     Salad Dressings

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 14

1 egg yolk
1/2 cup plus 2 tbspns peanut oil
1/4 cup buttermilk
1/4 cup Greek yogurt
2 -3 spring onions, finely chopped
1 large lemon, Juice of (1-2 tbsp)
2 garlic cloves, finely chopped
salt & freshly ground black pepper, to taste
500 g mixed salad greens, lettuces (include a good quantity of cos in the mix, it provides a good strong leaf)
1 red onion, sliced
3 sticks celery, finely sliced
3/4 cup walnuts, toasted
1 granny smith apple, thinly sliced
1 raw medium beetroot, peeled and grated

Steps:

  • Put the egg yolk into a bowl and whilst whisking, drizzle in the oil. (I used the food processor for this step.) Then stir in the buttermilk, yoghurt, chopped spring onion, lemon juice and garlic. Season the dressing with salt and pepper to desired taste.
  • Toss the lettuces in a bowl with three-quarters of the dressing; season with extra salt and pepper if needed.
  • Divide the salad between plates.
  • Garnish with the red onion slices, celery, walnuts, apples and beetroot and drizzle with rest of dressing.

Nutrition Facts : Calories 912.6, Fat 85.4, SaturatedFat 12.8, Cholesterol 84.2, Sodium 110.8, Carbohydrate 35.7, Fiber 9.2, Sugar 19, Protein 11.5

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