Not Quite Waldorf Salad Food

WALDORF SALAD

Waldorf Salad image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings (4 cups)

Number Of Ingredients 12

Ingredients

1/2 cup walnuts halves
1/2 cup non-fat yogurt
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried

Steps:

Preheat the oven to 350 degrees F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

Nutrition Facts : Calories 221 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 98 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 5 grams, Sugar 22 grams

WALDORF SALAD

Waldorf Salad image

This simple apple salad got its name from the luxurious Waldorf-Astoria Hotel in New York. Invented in 1896 not by a chef but by the maître d'hôtel Oscar Tschirky, the Waldorf salad was an instant success. As often happens, many variations evolved-some with raisins, some with chopped nuts. This one has green apples and red seedless grapes.

Categories Salad Dairy Fruit Vegetarian Kid-Friendly Quick & Easy Apple Cherry Grape Bon Appétit Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

2/3 cup dried tart cherries*
1 cup boiling water
1/2 cup mayonnaise
3 tablespoons sour cream
2 tablespoons fresh lemon juice
1 teaspoon sugar
4 Granny Smith apples, cored, cut into 1/2-inch cubes
1 1/3 cups very thinly sliced celery
1 1/3 cups red seedless grapes, halved
Romaine lettuce leaves
Sweet and Spicy Candied Pecans

Steps:

Soak cherries in 1 cup boiling water until softened, about 10 minutes. Drain.
Whisk mayonnaise and next 3 ingredients in large bowl. Add apples, celery, grapes and cherries; toss. Season with salt and pepper.
Arrange lettuce on platter. Spoon salad over. Top salad with candied pecans.
*Sold at specialty foods stores, natural foods stores and some supermarkets.

SIMPLE WALDORF SALAD

Simple Waldorf Salad image

This is my go-to salad when I need a quick little meal. When I want a sweeter taste, I use whipped cream instead of yogurt. -Wendy Masters, East Garafraxa, Ontario

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

2 large Gala or Honeycrisp apples, unpeeled and chopped (about 3 cups)
2 cups chopped celery
1/4 cup raisins
1/4 cup chopped walnuts, toasted
1/3 cup reduced-fat mayonnaise
1/3 cup plain yogurt

Steps:

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

Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 119mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

THE ORIGINAL WALDORF SALAD

The Original Waldorf Salad image

"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.

Provided by The New York Times

Categories dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 1 serving (as a main course)

Number Of Ingredients 5

Ingredients

1 medium ripe apple
1 stalk celery, chopped
1/4 cup mayonnaise
Salt and pepper
2 cups lettuce, torn into bite-size pieces

Steps:

Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams

WALDORF SALAD - NO MAYONNAISE

Waldorf Salad - No Mayonnaise image

Another VT recipe that sounds too good to lose. This is a lightened up version of Waldorf Salad that uses yogurt iinstead of mayonnaise and also, for a surprise treat, includes pears. If you don't have ripe pears, use canned. You may peel the apples and pears if desired. The cooking time includes time to cool down the cooked cider.

Provided by Dreamer in Ontario

Categories Apple

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2/3 cup unsweetened apple cider
2/3 cup plain low-fat yogurt
1/4 teaspoon ground cinnamon
2 cups granny smith apples, chopped (or Rome or Gala)
2 cups bosc pears, chopped
1 cup seedless grapes, halved
1/2 cup celery, chopped
1/2 cup golden raisin
1/3 cup pecans, toasted, coarsely chopped or 1/3 cup walnuts, toasted coarsely chopped
6 boston lettuce leaves

Steps:

Boil cider over high heat in a small saucepan until reduced to 3 tbsp (takes 15 to 20 minutes).
Allow cider to cool completely (speed this up by refrigerating).
Mix together the cooled cider, yogurt and cinnamon and set aside.
Mix the apples, pears, grapes, celery, raisins and nuts in a bowl.
Add the yogurt mixture to the apple mixture and toss to coat.
Place a lettuce leaf of each plate and top with Waldorf salad.