Tropical Waldorf Salad Food

WALDORF SALAD

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.

HEALTHY DRAGON FRUIT WALDORF SALAD

Steps:

• Quarter the dragon fruit lengthwise. Work your finger under the skin, pull it back and peel it away in 1 piece. Cut each quarter into 1/4-inch-thick triangles.
• Whisk together the yogurt, mayonnaise, lemon juice, honey, ginger and salt in a large bowl. Add the apples, grapes, 3/4 of the dragon fruit pieces and 3/4 of both the cilantro and the cashews. Toss to combine, and refrigerate until chilled, about 1 hour.
• Put a lettuce leaf in each of 4 small bowls, and top each with a scoop of salad. Garnish with the remaining dragon fruit, cilantro and cashews.

CHEF JOHN'S WALDORF SALAD

Steps:

• Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl.
• Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing.
• Serve immediately or cover and refrigerate for up to 24 hours.

WALDORF SALAD II

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.

CARIBBEAN-STYLE WALDORF SALAD

Steps:

• In medium bowl, mix mayonnaise, whipping cream, lemon juice and milk until well blended.
• Stir in apples, pineapple, celery, nuts, raisins, coconut and cranberries. Serve salad on lettuce leaves. Cover; refrigerate any remaining salad.

NEW WALDORF SALAD

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.

AUTUMN WALDORF SALAD

Steps:

• Mix yogurt and brown sugar together in a bowl to make dressing.
• Combine pear, apple, celery, raisins, cranberries, and walnuts in a bowl. Add dressing and toss well to combine. Sprinkle cinnamon and nutmeg on top.
• Chill salad before serving, at least 30 minutes.

WALDORF SALAD

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.

WALDORF SALAD

Steps:

• Place apples, celery, and grapes in a medium bowl, and toss with juice of half the lemon. In another bowl, whisk together yogurt, mustard, honey, and juice of remaining half lemon. Pour half of the dressing over the apple mixture, tossing to combine. Serve over greens, drizzling remaining dressing over salad. Garnish the salad with chopped walnuts and snipped chives.

TROPICAL CHICKEN WALDORF SALAD

Steps:

• In large saucepan, place chicken breasts and cover with cold water by 1 inch.
• Add onion, celery leaves and Kosher salt.
• Bring to boil, reduce heat to low and simmer for 10 minutes, until chicken is no longer pink in the center.
• Remove from liquid and set aside; discard liquid.
• When cool enough to handle, cut chicken into bite-size pieces.
• In large bowl, mix together chicken, celery, apples, scallions, grapes and toasted macadamia nuts.
• Use sharp knife to split pineapple into sixths from top to bottom.
• Slice core off each pineapple wedge and slice off fruit, leaving tufts of leaves in tact.
• Use the extra half of pineapple for garnish.
• Cut the remaining fruit into chunks and add to chicken mixture.
• Set pineapple wedges on plates.
• In small bowl, whisk together mayonnaise, sour cream and lemon juice; blend well.
• Add dressing to chicken mixture and toss thoroughly.
• Add salt and pepper.
• Spoon mixture onto pineapple wedges and serve.

WALDORF SALAD

Steps:

• Preheat the oven to 350 degree 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. Half, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. In a medium bowl, mix the apples with the lemon juice, celery, and walnuts.
• In a small bowl, whisk together the mayonnaise, chives, sour cream, parsley, sugar, and lemon zest and season with pepper. Add the mayonnaise mixture to the apple mixture and stir to coat. Refrigerate if not using immediately. When ready to serve, arrange the lettuce leaves on a large platter, or divide them among 6 salad plates. Place the salad on the lettuce and serve.

WALDORF SALAD

Steps:

• Peel, core and medium dice the red delicious apples. Apples start with approximately 2 pounds of apple to yield 1 1/4 pounds of diced apple. Place in a mixing bowl and mix with the lemon juice. This will keep the apple from discoloring. Before dicing the celery, blanch it in boiling water for 60 seconds and cool it with cold water. This will bring out the sweet flavor and extend the salads shelf life. Combine diced apple, lemon juice, mayonnaise, celery and chill. Serve on a bed of lettuce topped with walnuts and add a simple fruit garnish. Traditionally this is also served with tiny sweet finger sandwiches. (Example: date nut bread and raspberry jam.)
• Serve with: Boston or Romaine leaf lettuce .

WORLD'S BEST WALDORF SALAD

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.

SWEET WALDORF SALAD

Steps:

• Place lemon juice in large bowl.
• Remove cores from apples and discard.
• Chop apples and coat in lemon juice to prevent oxidation.
• Stir in raisins, pecans, and coconut.
• Drizzle honey over mixture and blend well.
• Add marshmallows and stir.
• Fold in whipped topping, and chill.

WORLD'S FINEST WALDORF SALAD

Steps:

• In a large bowl, put diced apples, diced celery, drained pineapple, chopped cherries (about 1/2 the jar or as desired), and chopped walnuts. In a small bowl, mix together mayonnaise, 3 Tblsp. pineapple juice, and 2 Tblsp. cherry juice. Stir well and add more mayonnaise to get the right consistency. It should be like bottled salad dressing or a tad thinner. Mix with apple mixture, stirring until well coated. Chill, covered until serving time (about 1 hour). I never measure this so the amounts are a guess. You can use more or less of any of the ingredients.

WALDORF SALAD III

Steps:

• Dice apples with skin still on. Place in a bowl of water with a little lemon juice to keep them from turning brown.
• In a large bowl, whisk together the mayonnaise, sugar, lemon juice and orange juice. Fold in the whipped cream.
• Drain the apples and add to the mayonnaise mixture, along with the celery and raisins. Stir until ingredients are evenly coated.