Waldorf Pasta Salad Food

MODERN WALDORF SALAD

Modern Waldorf Salad image

A Waldorf salad inspired my pasta dish. I use smoked turkey, apples, strawberries and orecchiette. Rotisserie chicken and other fruits would also taste fabulous. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 cups uncooked orecchiette or small tube pasta (about 6 ounces)
1/4 cup reduced-fat plain yogurt
2 tablespoons mayonnaise
2 tablespoons 2% milk
4 teaspoons Dijon mustard
1/2 teaspoon dried thyme, optional
1 medium apple, chopped
1 tablespoon lemon juice
1/2 pound thick-sliced deli smoked turkey, cut into bite-sized pieces
1 cup quartered fresh strawberries
1 celery rib, sliced
1/4 cup toasted chopped walnuts, optional

Steps:

Cook pasta according to package directions. Drain; rinse with cold water and drain well., Meanwhile, in a small bowl, mix yogurt, mayonnaise, milk, mustard and, if desired, thyme until blended. Toss apple with lemon juice., In a large bowl, combine pasta, apple, turkey, strawberries and celery. Add dressing; toss gently to coat. If desired, sprinkle with walnuts. Refrigerate until serving.

Nutrition Facts : Calories 313 calories, Fat 8g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 606mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

WALDORF SALAD

Waldorf Salad image

Provided by Food Network Kitchen

Categories appetizer

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

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

Waldorf Salad image

Provided by Amanda Freitag

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/2 cup plain yogurt
3 tablespoons mayonnaise
1 cup walnuts, roughly chopped and toasted
2 tablespoons finely chopped chives
2 tablespoons lemon juice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cups Poached Chicken, recipe follows
1 1/2 cups thinly sliced celery
1 cup red seedless grapes, halved
1/4 cup golden raisins
2 apples, cored and cut into 1/2-inch pieces
12 leaves Bibb lettuce
2 stalks celery, roughly chopped
2 onions, roughly chopped
1 carrot, peeled and chopped
1 cup white wine
2 pounds bone-in chicken legs
4 cups chicken stock, plus more if needed

Steps:

Whisk together the yogurt, mayonnaise, lemon juice, salt and pepper until smooth. Add in the Poached Chicken, celery, grapes, raisins and apples. Mix until the salad is coated in the dressing. Line the bottom of four serving bowls with 3 leaves lettuce. Divide the salad evenly among the bowls, over the lettuce. Sprinkle the walnuts on top of the salads and finish with the chives to serve.
Place the celery, onions, carrots and wine in a large saucepot set over medium-high heat. Bring to a simmer and cook until the liquid reduces by half, 5 minutes. Add the chicken, and then pour enough stock to cover, adding more if needed. Bring to a simmer and cook until the meat falls off the bone, 30 to 45 minutes.
Remove the chicken to a baking sheet and cool. Strain and reserve the broth for another use, like a soup or sauce. Cool the chicken, then shred the meat.