Waldorf Salad With Whipping Cream Recipes

CLASSIC WALDORF SALAD

Steps:

• Add the diced apples to a large mixing bowl and sprinkle with the sugar and lemon juice. Toss to coat. Add the celery, grapes, and nuts.
• In another bowl, whip the whipping cream until peaks form, then gently fold in the mayonnaise. Fold into the apple mixture and season with the kosher salt. Taste and adjust the seasoning to your liking. Chill for 1 hour or overnight. Serve by itself or on a lettuce leaf.

WALDORF SALAD I

Steps:

• In a large bowl, toss together the apples and lemon juice. Stir in the celery, nuts, raisins and grapes.
• Fold together the whipped cream and mayonnaise; add to salad and mix well.
• Sprinkle with nutmeg and chill before serving.

WALDORF SALAD III

Steps:

• Dice apples with skin still on. Place in a bowl of water with a little lemon juice to keep them from turning brown.
• In a large bowl, whisk together the mayonnaise, sugar, lemon juice and orange juice. Fold in the whipped cream.
• Drain the apples and add to the mayonnaise mixture, along with the celery and raisins. Stir until ingredients are evenly coated.

WALDORF SALAD WITH WHIPPING CREAM

Steps:

• In a large bowl, toss apples with 1 tablespoon lemon juice. Stir in celery and walnuts. , In a small bowl, whisk the mayonnaise, sugar, salt and remaining lemon juice until blended. Fold in whipped cream. Gently stir into fruit mixture. Refrigerate until serving.

CLASSIC WALDORF SALAD

Steps:

• Gather the ingredients.
• Wash the apples, but do not peel them. Core the apples and cut them into 1/2-inch cubes.
• Sprinkle the cubed apples with sugar, lemon juice, and salt.
• Add celery and nuts and toss to blend.
• In a medium bowl with an electric mixer, whip the cream to stiff peaks .
• With a rubber or silicone spatula or spoon, gently fold the mayonnaise into whipped cream.
• Fold the whipped mayonnaise and cream mixture gently into apple mixture.
• Serve the salad on mixed salad greens or large lettuce leaves.

WORLD'S BEST WALDORF SALAD

Steps:

• In a large bowl, sprinkle apples with 1 tablespoon lemon juice.
• Add celery, grapes, walnuts, and raisins.
• For dressing--------------.
• combine mayonnaise and 1/2 tsp lemon juice.
• Whip cream with sugar until fairly stiff.
• Fold whipped cream into the mayonnaise mixture.
• Mix with the apple mixture.
• Sprinkle with nutmeg.
• Chill at least one hour before serving.

SIMPLE WALDORF SALAD

Steps:

• Combine apples, celery, raisins and walnuts. Add mayonnaise and yogurt; toss to coat. Refrigerate, covered, until serving.

CARIBBEAN-STYLE WALDORF SALAD

Steps:

• In medium bowl, mix mayonnaise, whipping cream, lemon juice and milk until well blended.
• Stir in apples, pineapple, celery, nuts, raisins, coconut and cranberries. Serve salad on lettuce leaves. Cover; refrigerate any remaining salad.

WALDORF SALAD

Steps:

• Cube the apples leaving the peels on them.
• Slice the celery and add to the apples.
• Add the 3 teaspoons lemons juice and toss.
• Add the dates and the walnuts.
• Set aside.
• DRESSING:.
• Whip the heavy cream to soft peaks.
• Fold in the mayonnaise, honey, and remaining lemon juice.
• Add to apples and toss.

WALDORF SALAD

Steps:

• Step 1: In the bowl of a food processor or blender, combine 1 room-temperature egg, 1 room-temperature egg yolk, 1/4 teaspoon Dijon-style mustard, 1/8 teaspoon curry powder, 3/4 teaspoon salt and 1 tablespoon fresh lemon juice. Process about 10 seconds.
• Step 2: With machine running, slowly add 1/4 cup salad oil and 3/4 cup safflower oil, drizzling in a thin stream until oil is incorporated and mayonnaise is smooth. Fold 1/4 cup whipped cream into mayonnaise and cover and refrigerate. (Can be stored up to 3 days.)
• Step 1: In a large bowl, toss 2 medium diced Red Delicious apples with 1 tablespoon lemon juice and 1 tablespoon orange juice. Add 4 medium celery ribs (diced into 1/2-inch pieces), 2 tablespoons currants and 1 1/2 cups coarsely chopped walnuts. Toss with the mayonnaise to combine.
• Step 2: From 2 small heads Bibb or Boston lettuce, form the lettuce into ''cups'' arranged on individual serving plates. Fill with salad mixture. Garnish with 1 tablespoon julienned orange rind and fresh grapes.