The New Waldorf Salad Food

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NEW WALDORF SALAD



New Waldorf Salad image

Chopped apples and celery with walnuts defined the 19th-century original. Grapes (roasted in this version) were a 20th-century add-on. To lighten things up, fresh greens are tossed in, and a lemon vinaigrette replaces the mayonnaise dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 45m

Number Of Ingredients 13

1 1/2 pounds red seedless grapes
1 tablespoon confectioners' sugar
1 tablespoon extra-virgin olive oil
1 tablespoon minced shallot
1 tablespoon white-wine vinegar
1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 celery stalks, thinly sliced crosswise, plus 1/2 cup leaves
1 head frisee, trimmed
1 Honeycrisp apple, thinly sliced
1/2 cup walnuts, toasted

Steps:

  • Roast the grapes: Preheat oven to 350 degrees. Toss grapes with sugar and oil. Roast on a rimmed baking sheet until just starting to wrinkle and burst, 25 to 30 minutes. Let cool.
  • Meanwhile, make the dressing: Combine shallot, vinegar, lemon zest and juice, and cumin in a bowl. Gradually whisk in oil. Season with salt and pepper.
  • Make the salad: toss grapes (without pan juices) with sliced celery and leaves, frisee, apple, and walnuts. Drizzle salad with dressing, and toss to coat.

THE NEW WALDORF SALAD RECIPE



The New Waldorf Salad Recipe image

Use The New Waldorf Salad Recipe to make a tasty salad in just 10 minutes! This Healthy Living Waldorf salad recipe is simple to make with just two steps.

Provided by My Food and Family

Categories     Superfood Recipes

Time 10m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 5

8 cups torn mixed salad greens
2 stalks celery, thinly sliced
1 Gala apple, thinly sliced
1/2 cup chopped walnuts, toasted
1/2 cup KRAFT Creamy Poppyseed Dressing

Steps:

  • Combine ingredients.
  • Serve immediately.

Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

NEW WALDORF SALAD



New Waldorf Salad image

A nice blend of colorful fruits and nuts gives this refreshing salad a great flavor and tempting texture. "The citrusy topping dresses it up perfectly," notes Marie Engwall of Willmar, Minnesota. "It's hard to believe something so easy to fix can be this tasty and attractive."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1 medium unpeeled red apple, chopped
1 medium unpeeled green apple, chopped
1 medium unpeeled pear, chopped
1/2 cup green grapes
1/4 cup raisins
1/4 cup slivered almonds, toasted
3/4 cup lemon yogurt
2 teaspoons lemon juice
2 teaspoons orange juice
2 teaspoons honey
1 teaspoon grated orange zest
Lettuce leaves, optional

Steps:

  • In a large bowl, combine the apples, pear, grapes, raisins and almonds. , In a small bowl, combine the yogurt, lemon and orange juices, honey and orange zest; pour over fruit mixture and stir to coat. Serve immediately in lettuce-lined bowls if desired.

Nutrition Facts : Calories 193 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 33mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

WALDORF SALAD



Waldorf Salad image

This is the original Waldorf Salad recipe which I clipped out of the newspaper several years ago. My mother made this salad often--it must have been a favorite of hers also. Newer versions have left out some of the ingredients which add variety in texture and taste. It's a classic American salad which was developed by the Waldorf Astoria Hotel in New York City.

Provided by Mary Leverington

Categories     Fruit

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups diced unpared apples
1 cup diced celery
1 cup sliced red grapes
1 banana, halved lengthwise and thinly sliced
1 cup miniature marshmallow
1/2 cup chopped walnuts
1 tablespoon lemon juice
1 cup mayonnaise
1 tablespoon sugar
2 tablespoons cream or 2 tablespoons half-and-half

Steps:

  • Combine first six ingredients; sprinkle lemon juice on top.
  • Combine gently--best to use your hands to mix.
  • Mix mayonnaise with sugar and cream and stir until sugar is dissolved.
  • Dress the salad with this.
  • Chill before serving.
  • Can be prepared several hours ahead of time if necessary.

Nutrition Facts : Calories 172.8, Fat 8.1, SaturatedFat 1.6, Cholesterol 5.5, Sodium 23.2, Carbohydrate 25.8, Fiber 2.7, Sugar 18.1, Protein 2.4

WALDORF SALAD II



Waldorf Salad II image

This traditional salad is delicious, and you can vary the ingredients to your preference. Try adding diced, roasted chicken to make this salad a meal!

Provided by Penny

Categories     Salad     Waldorf Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 8

½ cup mayonnaise
1 tablespoon white sugar
1 teaspoon lemon juice
⅛ teaspoon salt
3 apples -- peeled, cored, and chopped
1 cup thinly sliced celery
½ cup chopped walnuts
½ cup raisins

Steps:

  • In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
  • Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 23.8 g, Cholesterol 7 mg, Fat 21.1 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 2.8 g, Sodium 170.8 mg, Sugar 17.2 g

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

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



Waldorf Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 servings (4 cups)

Number Of Ingredients 12

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

NEW AMERICAN WALDORF SALAD



New American Waldorf Salad image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 cups chopped apples, such as Mutsu or Crispin
4 cups arugula
3/4 cup yogurt, regular or nonfat
3/4 cup mayonnaise
1/4 cup Dijon mustard
1 cup chopped celery
1 cup walnuts, roasted

Steps:

  • Place 2 cups of apples on a bed of arugula. In a medium bowl, mix together: yogurt, mayonnaise and Dijon mustard. Add 2 cups chopped apples and celery. Place on top of arugula and apples, sprinkle with fresh roasted walnuts.

PASTA SALAD



Pasta Salad image

This pasta salad has everything you could want in the bowl: loads of ripe tomatoes, chunks of mozzarella, sliced olives, salami and plenty of fresh green herbs, all tossed in a garlicky, oregano-spiked red wine vinaigrette. Serve it the same day it's made for the brightest flavor and best texture.

Provided by Melissa Clark

Categories     dinner, easy, lunch, quick, weeknight, pastas, salads and dressings, main course, side dish

Time 30m

Yield 8 to 10

Number Of Ingredients 13

3 tablespoons red wine vinegar, plus more to taste
1 garlic clove, finely grated or minced
1 teaspoon dried oregano
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil, plus more for drizzling
1 pound short-cut pasta, such as farfalle
1 pint cherry or grape tomatoes, halved
8 ounces mozzarella, cubed (or use small mozzarella balls)
4 ounces sliced salami, cut into 1/4-inch ribbons
3/4 cup sliced Kalamata olives
1/2 cup thinly sliced cucumber
3 tablespoons diced red onion
1 cup coarsely chopped fresh parsley and basil leaves

Steps:

  • Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.
  • Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.
  • Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.
  • Drizzle with olive oil and top with cracked black pepper just before serving.

THE WALDORF SALAD, REVISITED



The Waldorf Salad, Revisited image

You can make your own delicious dressing with low-fat buttermilk or lighten the richer salad-bar version by adding a dash of lemon juice or vinegar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 6

2 cups Bibb lettuce
1/2 apple, diced
2 tablespoons sliced celery
3 ounces grilled chicken breast, sliced
2 tablespoons toasted whole almonds, chopped
1 tablespoon Creamy Buttermilk Dressing

Steps:

  • Combine all ingredients.

Nutrition Facts : Calories 375 g, Fat 21 g

NEW WALDORF SALAD



New Waldorf Salad image

Make and share this New Waldorf Salad recipe from Food.com.

Provided by msmia

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 17

3 tablespoons tahini
1 garlic clove
1/4 cup lemon juice
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 1/2 tablespoons raw honey
2 teaspoons dill
1 teaspoon sea salt
2 tablespoons water, as needed
1 apple, sliced
3 stalks celery, chopped
2 carrots, shredded
3 green onions, finely chopped
1/2 cup raisins
1/2 cup walnuts, chopped
1/4 cup parsley, chopped
1 head lettuce, torn

Steps:

  • Dressing: blend tahini, garlic, lemon juice, vinegar, olive oil, honey, dill and salt in blender. Add water as necessary to blend until smooth.
  • Salad: Toss apple, celery, carrots, onions, raisins, walnuts & parsley. Drizzle in dressing & toss. Serve over bed of torn lettuce.

Nutrition Facts : Calories 333.2, Fat 18.8, SaturatedFat 2.2, Sodium 667.9, Carbohydrate 40.9, Fiber 6.8, Sugar 25.7, Protein 7.1

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