Cherry Waldorf Salad Food

CHERRY WALDORF SALAD

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice cubes to measure 1-1/4 cups. Add to gelatin; stir until ice is completely melted.
• Refrigerate 1 hour or until gelatin is thickened but not set.
• Add remaining ingredients; mix well. Pour into bowl sprayed with cooking spray.
• Refrigerate 1 hour or until firm. Unmold onto plate just before serving.

CHICKEN AND SPINACH WALDORF SALAD

Steps:

• Preheat the oven to 350 degrees. Arrange 3 racks evenly spaced in the oven.
• Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35 to 40 minutes, until the internal temperature is 140 degrees. Set aside to cool, discard the skin and bones, and shred the chicken by hand into large, roughly 1 x 4-inch, pieces.
• Place the bacon on a baking rack on a second sheet pan and roast below the chicken on the second oven rack for 20 to 30 minutes, until browned. Remove to a plate lined with paper towels to cool. Cut in large dice. On a third sheet pan, combine the almonds, cashews, and walnuts and roast under the bacon for 10 to 12 minutes, tossing once, until lightly browned. Set aside to cool.
• In a medium bowl or 2-cup measuring cup, whisk together 2/3 cup of olive oil, the vinegar, mustard, honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and set aside.
• In a large serving bowl, combine the frisee, kale, spinach, raisins, Cheddar, chicken, bacon, roasted nuts, 1 teaspoon salt and 1/2 teaspoon pepper. Before serving, grate the apple and add it. Pour the dressing over the salad and toss gently. Put the eggs on top, toss lightly, and serve.

CHERRY WALDORF SALAD

Steps:

• For dressing, whisk together first 4 ingredients. In a large bowl, toss apples with lemon juice. Add celery, cranberries and almonds; toss with dressing. Gently stir in cherries., Refrigerate, covered, 1 hour before serving.

WARM CHICKEN-CHERRY WALDORF IN ROMAINE

Steps:

• Place the chicken in a large saucepan and pour over enough water to cover. Set over high heat and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked through, about 8 minutes.
• Drain and, when cool enough to handle, cut the chicken into 1-inch pieces. Transfer the still warm chicken to a large bowl and add the cherries, apples, fennel, walnuts, and chives. Toss to combine.
• In a small bowl, whisk together the mayonnaise, lemon juice, mustard, and lemon zest. Add to the chicken mixture and stir to coat. Season with salt and pepper.
• Arrange the lettuce leaves on a serving platter or individual plates. Spoon the chicken mixture evenly into the lettuce leaves and serve. If serving chilled, you can make the chicken mixture up to 2 days in advance and store in a sealable container in the refrigerator.

JELLO WALDORF SALAD

Steps:

• Mix dry Jello with boiling water with a whisk to dissolved and stir in cold water.
• Let set in fridge till syrupy (can speed this up by setting bowl in another bowl filled with ice water for about 20 minutes).
• Add the diced apples, celery, and nuts.
• Pour into a glass dish (can be a bowl, 7x11, oval dish- a 9x13 is makes the squares too thin).

CHERRY-CRANBERRY WALDORF MINI SALAD CUPS

Steps:

• Drain pineapple, reserving juice. Add enough water to reserved juice to measure 2-1/2 cups; pour into small saucepan. Bring to boil. Add to dry gelatin mixes in large bowl; stir 2 min. until completely dissolved.
• Stir in pineapple, cranberry sauce, nuts and celery. Spoon into 24 paper-lined muffin cups.
• Refrigerate 2-1/2 hours or until firm. Remove salads from liners before serving.