Waldorf Lentil Salad Food

WALDORF LENTIL SALAD

Steps:

• In a small saucepan, bring lentils and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until lentils are tender. Meanwhile, in a small bowl, whisk the mayonnaise, lemon juice, sugar, salt, allspice, cloves and pepper until blended. Stir in apple and celery., Drain and rinse lentils in cold water. Gently stir into apple mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves; sprinkle with walnuts.

LENTIL WALDORF SALAD

Steps:

• Sort, wash, and cook green lentils in water to cover until tender. (allow 35 minutes at a boil).
• String and chop the celery into a fine dice. Cut the apples into a similar size, unpeeled if organic. Do the same with the red onion.
• Rinse and drain the currants, then soak them with the pulp and juice juice of the orange in a small bowl.
• Combine celery, apples, currants and orange mixture, and red onion in two quart bowl. Mix the dressing ingredients, and add them to the bowl after adjusting for taste.
• Drain and rinse the lentils, more than once if need be. Drain really well, then add to the bowl, combine all thoroughly. Add cashews, and toss again.

WALDORF SALAD WITH LENTILS AND PINE NUTS

Steps:

• Cook lentils in medium saucepan of boiling salted water until just tender, about 25 minutes. Drain; rinse. Drain again.
• Place lentils in large bowl. Add apples and celery. Whisk mayonnaise, lemon juice, sugar and allspice in small bowl to blend. Mix dressing into lentil salad. Season to taste with salt and pepper. Sprinkle with pine nuts. Cover and refrigerate at least 2 and up to 8 hours.

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.

THE ORIGINAL WALDORF SALAD

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.

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.

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.