Waldorf Rice Salad Food

WILD RICE WALDORF SALAD

Steps:

• In a saucepan with a tight fitting lid, soak the wild rice in 1 cup of the hot water for 30 minutes.
• Add the remaining 1 1/2 cups of water, bring to a boil, then lower to a simmer, cover and cook for about 45 minutes, until the rice is tender.
• When the rice has cooked for about 30 minutes, dice the apple and toss with the lemon juice in a large bowl. Add the peppers, celery, red onions currants or raisins, and almonds or walnuts and set aside.
• Whisk together all of the dressing ingredients.
• Add the cooked rice and the dressing to the bowl and toss well to combine.

TUNA WALDORF SALAD

Steps:

• In a large bowl, toss together apples and lemon juice. Add clery, raisins, walnuts and tuna; toss gently. In a medium bowl, combine mayonnaise, milk and cinnamon; blend well. (For a sweeter dressing add sugar.) Pour dressing over apple-tuna mixture; toss gently to coat.;

WALDORF BROWN RICE SALAD

Steps:

• Wash, core & dice apples.
• Place apples in large bowl & toss with lemon juice.
• Add cooked brown rice, celery, nuts & raisins, & toss to combine.
• In medium bowl, combine mayonnaise & yogurt, blending well.
• Fold into rice mixture.
• If desired, serve over salad greens.

CHICKEN WALDORF SALAD

Steps:

• Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish
• Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.
• In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.

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 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 .

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.

WALDORF RICE SALAD

Steps:

• In a large bowl, toss apples with pineapple juice.
• Stir in rice, celery, walnuts, raisins and carrots.
• In a spearate bowl, blend yoghurt, salt, cinnamon and corriander.
• Stir the dressing in the apple mixture.
• Cover and refrigerate.
• Serve!

WALDORF SALAD

Steps:

• Cube the apples leaving the peels on them.
• Slice the celery and add to the apples.
• Add the 3 teaspoons lemons juice and toss.
• Add the dates and the walnuts.
• Set aside.
• DRESSING:.
• Whip the heavy cream to soft peaks.
• Fold in the mayonnaise, honey, and remaining lemon juice.
• Add to apples and toss.

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 SLAW

Steps:

• In a large bowl, combine the cabbage, celery, apples and grapes. Mix the mayo with the vinegar and season. Stir it into the vegetables so that they are well coated. Sprinkle on the walnuts and serve. Will keep in the fridge for up to 3 days.

WILD RICE WALDORF

Steps:

• Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use); set pineapple aside. , In a small bowl, combine the sour cream, mayonnaise, sugar, lemon juice and reserved pineapple juice. In a large bowl, combine the rice, apples, celery and pineapple. Add the dressing and toss to coat. Cover and refrigerate for 2 hours. , Just before serving, stir in walnuts. Serve in a lettuce-lined bowl if desired.

WALDORF SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Toast the walnuts: Place the walnuts on a rimmed quarter sheet pan and toast them in the oven until they are fragrant and browned, 5 to 8 minutes. Set aside to cool.
• Roast the grapes: In a medium bowl, toss the grapes with the confectioners' sugar and 1 tablespoon of the olive oil. Arrange the grapes in a single layer on a rimmed sheet pan and bake until their skins start to wrinkle, 12 to 15 minutes. Remove the grapes from the oven and set them aside to cool.
• Make the dressing: To a blender, add the lemon zest and juice, vinegar, mustard and granulated sugar. Blend until smooth and, with the blender running, slowly and steadily add the remaining 5 tablespoons olive oil. Taste for seasoning, adding more vinegar or salt if needed. If the flavor is too strong or the dressing is too thick (or separates a little), blend in a splash of cool water.
• Assemble the salad: Arrange the lettuce leaves on a serving platter. Toss the apples and celery ribs with a some of the dressing in a large bowl; set aside. Scatter the chicken over the lettuce, followed by the toasted walnuts, and drizzle with some of the dressing. Scatter the roasted grapes and dressed apples and celery over the top. Drizzle with more dressing and scatter the inner celery leaves over the top.