Updated Waldorf Salad Cups Food

UPDATED WALDORF SALAD WITH APPLE VINAIGRETTE

Steps:

• Make the couscous: In a small saucepan, heat the oil over medium-high heat. Add the couscous and toast until lightly golden, about 4 minutes. Add 3/4 cup water and 1/4 teaspoon salt and bring to a boil. Lower the heat so the water simmers; cover the pan and cook until the liquid is absorbed, about 10 minutes. Uncover the pan and set aside to cool.
• Make the vinaigrette: In a small bowl, whisk together the vinegar, honey, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the oil.
• Make the salad: In a large bowl, toss together the apple, fennel, grapes, walnuts and couscous. Drizzle the vinaigrette over the salad, tossing until coated.
• Put 1 radicchio leaf on each plate. Spoon the salad into each leaf, allowing some to spill over.

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.

UPDATED WALDORF SALAD CUPS

Steps:

• In a large bowl whisk together the oil, vinegar, honey salt, and pepper. Add the chicken, celery, parsley, cabbage, pear, and Gorgonzola, and toss well to coat all ingredients in the dressing. Cover the bowl and refrigerate for 30 minutes.
• To serve, place 2 butter lettuce leaves on each of 4 plates and divide the salad among the lettuce cups.

DESSERT WALDORF SALAD WITH ROQUEFORT

Steps:

• Put 4 serving plates in the refrigerator to chill.
• In a large bowl, whisk the apple juice concentrate, lemon juice, sour cream and salt. Add the apples, fennel, raisins, walnuts, mint and Roquefort and toss gently just until combined. Divide on serving plates. Just before serving, toast the bread and cut each slice diagonally into quarters. Arrange around the salads and serve immediately.

WALDORF CHICKEN SALAD IN PHYLLO CUPS

Steps:

• In a large pot, combine the chicken, stock, white wine, bay leaf, and thyme; heat over medium heat until the liquid simmers.
• Cover pan and decrease heat to low; simmer the chicken, covered, until it is cooked through, about 20 minutes.
• Let the chicken cool in the liquid, remove it from the pan, and cut the chicken into small dice; chill until ready to use.
• Combine the grapes, celery, apple, walnuts, zest, and lemon juice in a big bowl; add in the chicken, mayonnaise, cumin, salt, and pepper; toss to coat.
• Taste for seasoning and adjust with salt and pepper; refrigerate until cold, about 2 hours.
• Fill phyllo cups with cold chicken salad and serve immediately.

UPDATED WALDORF SALAD

Steps:

• Combine ingredients.
• Refrigerate 30 min.

WALDORF SALAD WITH CRANBERRIES AND PECANS IN RADICCHIO CUPS

Steps:

• Mix mayonnaise, lemon peel, and fresh lemon juice in medium bowl to blend. Season to taste with salt and pepper. Refrigerate 15 minutes.
• Toss apples, celery, radishes, cranberries, and red onion in large bowl. Add lemon mayonnaise and toss to coat. (Can be prepared up to 8 hours ahead. Cover and refrigerate.)
• Fold watercress and pecans into salad. Arrange 2 radicchio leaves on each plate. Spoon salad into center of radicchio leaves and serve.

UPDATED CHICKEN-WALDORF SALAD

Steps:

• Toss apples with 1/4 cup dressing. Refrigerate until ready to serve.
• Combine remaining ingredients, except remaining dressing, in large bowl.
• Add remaining dressing and apples just before serving; toss to coat.

CLASSIC WALDORF SALAD

Steps:

• In medium bowl, combine mayonnaise, sugar, lemon juice and salt.
• Add apples and celery.
• Toss to coat.
• Cover and chill to blend flavors.
• Just before serving sprinkle with walnuts.