BEST WALDORF SALAD
Waldorf salad is a fan favorite that has earned its place on every lunch menu. This fruity concoction was first made in Waldorf Astoria Hotel in New York over a century ago and since then has become a staple in restaurants, country clubs, and Southern homes. Our Best Waldorf Salad combines fresh celery, granny smith apples, seedless grapes, and pecans to make a fruity, light dish. After these fresh ingredients are chopped and mixed, you can eat them right out of the bowl or serve them on a bed of crisp lettuce. While the recipe calls to dress the salad with mayonnaise, to create a healthier dish, you can swap out the mayonnaise for Greek yogurt. This dish is versatile enough to serve as an appetizer or a light lunch salad. This salad is truly fit for any occasion but is most enjoyable in the summer heat or in the fall when crisp apples are in season.
Provided by Southern Living Editors
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Stir together all ingredients.
WALDORF SALAD
I grew up blocks away from the Waldorf Astoria hotel in New York City. I remember walking by the heralded building as a kid and wondering if all the guests inside were eating nothing but Waldorf salad. I imagined the hotel must have needed a lot of grapes, walnuts and mayonnaise! When I first made the salad as a young chef in Larry Forgione's kitchen decades later, I marveled at how good this salad can be when it's treated with care. A small cheffy note: The confectioners' sugar on the grapes brings out more of their vibrant color when you roast them, making for a tasty, delicate balancing act between them and the lettuce on one side and the roasted chicken, crunchy walnuts and mayonnaise-style dressing on the other. I like to mix this salad together at the very last minute so the flavors are all still independently delicious and therefore even better when eaten all together.
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Toast the walnuts: Place the walnuts on a rimmed quarter sheet pan and toast them in the oven until they are fragrant and browned, 5 to 8 minutes. Set aside to cool.
- Roast the grapes: In a medium bowl, toss the grapes with the confectioners' sugar and 1 tablespoon of the olive oil. Arrange the grapes in a single layer on a rimmed sheet pan and bake until their skins start to wrinkle, 12 to 15 minutes. Remove the grapes from the oven and set them aside to cool.
- Make the dressing: To a blender, add the lemon zest and juice, vinegar, mustard and granulated sugar. Blend until smooth and, with the blender running, slowly and steadily add the remaining 5 tablespoons olive oil. Taste for seasoning, adding more vinegar or salt if needed. If the flavor is too strong or the dressing is too thick (or separates a little), blend in a splash of cool water.
- Assemble the salad: Arrange the lettuce leaves on a serving platter. Toss the apples and celery ribs with a some of the dressing in a large bowl; set aside. Scatter the chicken over the lettuce, followed by the toasted walnuts, and drizzle with some of the dressing. Scatter the roasted grapes and dressed apples and celery over the top. Drizzle with more dressing and scatter the inner celery leaves over the top.
FABULOUS FRUIT SALAD
An easy, quick, and holiday-worthy fruit salad that is easily doubled.
Provided by Tracy Fall
Categories Salad Fruit Salad Recipes Cranberry Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 37.4 g, Cholesterol 0.9 mg, Fat 9.8 g, Fiber 4.1 g, Protein 5.8 g, SaturatedFat 1 g, Sodium 55.3 mg, Sugar 30 g
FENNEL-APPLE SALAD WITH WALNUTS
A bright and tangy salad cuts the heaviness of the typical Thanksgiving meal. This one, with fennel, celery, apples and toasted walnuts, is all crunch, which the carb-heavy meal can generally use more of. You can make the dressing a day ahead and store it in the fridge, but don't dress the salad until an hour before serving.
Provided by Melissa Clark
Categories salads and dressings, side dish
Time 10m
Yield 10 servings
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together lemon juice, salt and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
- In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 6 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 176 milligrams, Sugar 7 grams
CELERY LOVERS' SALAD WITH GRANNY SMITH APPLES AND WALNUTS
I eagerily await each month for my issue of Bon Appetit magazine because of recipes such as this one. The best quality celery and the crispest apples you can find are very important for this recipe. Try to use organic or garden fresh celery with rich green stalks and leaves and not limpy. It will be worth it!
Provided by COOKGIRl
Categories Fruit
Time 20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Toast the walnuts in a dry skillet and set aside to cool.
- Trim the celery leaves off the head, chopping enough to measure 1 cup. Set aside.
- Thinly slice the celery stalks on the diagonal.
- In a large salad bowl, toss the celery stalks with the romaine lettuce, spinach and onion crescents.
- In a small, non-reactive bowl combine the lemon juice, Dijon mustard and honey. With a whisk, gradually mix in the olive oil. Season with salt and pepper.
- Peel and core the apples. Cut into quarters, then each quarter cut into 2 wedges. Thinly slice crosswise into triangle shapes. Toss the apples with some fresh lemon juice to stop them from browning.
- Combine the celery, celery leaves, and apples with the romaine, spinach and onions.
- Sprinkle salad with the toasted walnuts. Add the vinaigrette and toss to coat.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 243.9, Fat 20.7, SaturatedFat 2.6, Sodium 107.4, Carbohydrate 14.8, Fiber 4, Sugar 9.6, Protein 3
GRANNY SMITH & CELERY SALAD
I had the most fantastic side salad from a cafe yesterday. I believe I have recreated it! It was originally made with peanuts but I prefer toasted pecans. Try both and see what you think.
Provided by Chicagoland Chef du
Categories Salad Dressings
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Toast pecans halves in a 375° oven for 5-7 minutes. Watch closely to avoid burning. Cool completely, Chop into desired size.
- Slice the apples into long matchstick pieces or chop into bite size pieces.
- Slice the celery on the diagonal into bite size pieces 1/2" thick
- Rinse, pat dry and chop parsley.
- Make vinaigrette add salt and pepper to taste.
- Toss all ingredients together, chill and serve.
Nutrition Facts : Calories 299.7, Fat 22.8, SaturatedFat 2.7, Sodium 20.2, Carbohydrate 26.7, Fiber 5.7, Sugar 18.6, Protein 1.9
GREEN APPLE AND CELERY SALAD WITH WALNUTS AND MUSTARD VINAIGRETTE
Categories Fruit Mustard Nut Vegetable Appetizer Side No-Cook Thanksgiving Vegetarian Quick & Easy Apple Walnut Celery Fall Raw Bon Appétit Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
- Trim celery leaves and chop enough to measure 1 cup. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)
- Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Season salad to taste with salt and pepper.
APPLE CELERY SALAD
Make and share this Apple Celery Salad recipe from Food.com.
Provided by Parsley
Categories Apple
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Toss the diced apples with the lemon juice.
- Add the diced celery.
- In a small bowl, whisk together mayonnaise, mustard, vinegar, sugar and tarragon.
- Pour mayo mixture over salad and toss to coat.
- Season with salt if desired.
- Chill and serve.
Nutrition Facts : Calories 75.9, Fat 2.8, SaturatedFat 0.4, Cholesterol 1.9, Sodium 127.1, Carbohydrate 13.5, Fiber 2.4, Sugar 9, Protein 0.7
More about "granny smith celery salad food"
CRUNCHY APPLE SALAD WITH CELERY & AVOCADO
From foodnheal.com
CHICKEN SALAD WITH APPLES - FOX VALLEY FOODIE
From foxvalleyfoodie.com
WALDORF SALAD - CINCYSHOPPER
From cincyshopper.com
CELERY-APPLE SALAD RECIPE | MYRECIPES
From myrecipes.com
APPLE FENNEL SALAD - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
WINTER SALAD WITH APPLES AND CELERY ROOT - A …
From afamilyfeast.com
GREEN APPLE AND CELERY SALAD WITH DILL - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 30 minsCategory SaladsCalories 79 per serving
PECAN, GRANNY SMITH & KALE SALAD - EAT TO BEAT
From eattobeat.org
APPLE SALAD RECIPE (WITH GRAPES, WALNUTS, AND CREAMY MAYO
From thekitchn.com
FRUIT - SALAD WITH GRANNY SMITH APPLES AND WALNUTS RECIPES
From findsimplyrecipes.com
CELERY SALAD WITH DATES, ALMONDS AND PARMESAN
From cookieandkate.com
GRANNY SMITH APPLE SALAD RECIPE - NDTV FOOD
From food.ndtv.com
10 BEST GRANNY SMITH APPLE SALAD RECIPES | YUMMLY
From yummly.com
GRANNY SMITH - FRUIT SALAD TREES
From fruitsaladtrees.com
15 WAYS TO COOK WITH GRANNY SMITH APPLES - ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love