Waldorf Slaw With Bacon Recipes

BACON WALDORF SALAD

Steps:

• Preheat the oven to 350 degrees F.
• In a large saute pan, heat the olive oil over medium-high heat and saute the chopped bacon until crispy. Drain the bacon pieces on a paper towel.
• Place the pine nuts on a baking sheet and toast in the oven until lightly golden, about 6 minutes.
• In a large bowl, lightly whisk together the mascarpone cheese, creme fraiche, orange zest and juice, and lemon zest and juice. Season the mixture with salt, and pepper, to taste.*
• Add the fennel, green apple, celery, and green grapes to the dressing. Toss to evenly coat with the dressing. Season the fennel salad with salt, to taste.
• Place the fennel salad in a serving bowl and top with the pine nuts and bacon.

COLESLAW WALDORF SALAD

Steps:

• Place cabbage in a large bowl. In another bowl, whisk yogurt, mayonnaise, orange juice and vinegar until combined. Pour over cabbage; toss to coat. Stir in remaining ingredients. Refrigerate until serving.

WALDORF SLAW

Steps:

• In a large bowl combine slaw mix, diced apples, and chopped walnuts; set aside.
• In a small bowl, stir to combine mayonnaise and poppy seed dressing. Pour dressing over slaw mixture and toss to combine. Cover and refrigerate 1 hour before serving.

WALDORF SLAW

Steps:

• Cook the bacon in a medium skillet over medium heat, til golden brown. Drain on paper towels and chop into 1/2 inch pieces.
• Wash, then cut and core the apple. Chop the apple into small chunks. Put the apples, bacon, celery, carrots, and golden raisins in a large bowl. Sprinkle with salt and pepper.
• In a small bowl whisk the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seeds together until blended.
• Pour the dressing over the sliced veggies and toss to coat.