Crispy Waldorf Salad Food

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WORLD'S BEST WALDORF SALAD



World's Best Waldorf Salad image

Make and share this World's Best Waldorf Salad recipe from Food.com.

Provided by Terri F.

Categories     Fruit

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

4 medium golden delicious apples, cored and diced (4 cups)
1 tablespoon lemon juice
1/2 cup celery, chopped
1/2 cup halved green seedless grape
1/2 cup chopped walnuts
1/4 cup raisins
1/2 cup mayonnaise
1 1/2 tablespoons sugar
1/2 teaspoon lemon juice
1/2 cup whipping cream
ground nutmeg (to garnish)

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.

Nutrition Facts : Calories 177.2, Fat 10.5, SaturatedFat 3.9, Cholesterol 20.4, Sodium 12.5, Carbohydrate 22, Fiber 3, Sugar 16.3, Protein 1.9

CRUNCHY WALDORF SALAD



Crunchy Waldorf Salad image

The lemon juice gives this easy Waldorf salad quite a zip and the apples and nuts offer a nice crunch. It's light, refreshing and effortless to assemble. -Chuck Hinz, Parma, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 9 servings.

Number Of Ingredients 8

2 medium Red Delicious apples, chopped
2 medium Golden Delicious apples, chopped
2 tablespoons lemon juice
2 celery ribs, chopped
3/4 cup chopped walnuts
1/2 cup raisins
1 cup mayonnaise
Optional: Ground cinnamon, ground nutmeg and lettuce leaves

Steps:

  • In a large bowl, toss apples with lemon juice. Gently stir in the celery, walnuts, raisins and mayonnaise. Refrigerate until serving. If desired, sprinkle with cinnamon and nutmeg and serve on lettuce leaves.

Nutrition Facts : Calories 284 calories, Fat 24g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 133mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein.

CRISP WALDORF SALAD



Crisp Waldorf Salad image

This crunchy salad is a perfect side to accompany a heavy meal. With it's light and crisp flavors, it'll be the hit of the party.-Susan R Falk, Eastpointe, Michigan

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 8

2 large green apples, chopped
2 large red apples, chopped
1/2 cup chopped walnuts
1/4 cup sweetened shredded coconut
1/4 cup raisins
1 cup vanilla yogurt
1 tablespoon honey
1/2 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the yogurt, honey and cinnamon until blended. Pour over apple mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 26mg sodium, Carbohydrate 24g carbohydrate (19g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CRISPY WALDORF SALAD



Crispy Waldorf Salad image

Photograph by Anna Williams

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 cup pecan halves
1 one-pound fennel bulb, trimmed
2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
1 Granny Smith apple
1 medium bunch seedless red grapes, halved (about 1 1/2 cups)
4 stalks celery, strings removed, thinly sliced crosswise
6 to 8 escarole leaves, stacked and cut crosswise into thin strips
1/4 cup chopped fresh dill
1/4 cup plain yogurt
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Cool on a wire rack. Halve pecans; set aside.
  • Slice fennel bulb very thin using a mandoline or a sharp knife. Transfer to a large bowl; add 1 teaspoon lemon juice, and toss.
  • Cut apple, with skin on, into thin wedges; add to fennel, and toss to combine. Add grapes, celery, escarole, and half the dill to bowl. Toss to combine. Salad may be made to this point up to 4 hours ahead.
  • In a small bowl, combine remaining 2 tablespoons lemon juice, yogurt, olive oil, and salt and pepper to taste. Drizzle vinaigrette over the salad, using only as much as needed to lightly coat the salad. Transfer to a serving bowl; garnish with remaining dill and the pecans. Serve immediately.

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