Waldorf Salad Food

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 the apples, celery, grapes and walnuts in a large bowl.
• In a small bowl, mix together the mayonnaise, sugar, lemon juice and salt.
• Pour the dressing over the fruit and toss to coat. Sprinkle with parsley then serve, garnished with additional fruit if desired.

WALDORF SALAD

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Place the grapes on a baking tray, finely grate over the zest from ½ the lemon, drizzle with a little oil and season with sea salt and black pepper.
• Place in the hot oven for 15 minutes, then add the walnuts and roast for a further 5 to 10 minutes, or until the grapes are soft and caramelised and the walnuts are golden.
• Meanwhile, make the dressing. Place the mustard and yoghurt into a bowl and whisk well. Pick, finely chop and add the tarragon leaves, squeeze in the lemon juice and mix well, then season to taste.
• Trim and chop the celery into 1cm chunks, slice the apple into large matchsticks, then place into a large bowl. Discard the tatty outer lettuce leaves, then roughly chop and add to the bowl. Pick the grapes off their stalks and add to the bowl. Drizzle over the yoghurt dressing and toss well. Place onto a platter, roughly chop and sprinkle over the walnuts, then serve.

WALDORF SALAD

Steps:

• Mix mayonnaise, lemon juice and milk in medium bowl.
• Stir in apples, celery and nuts. Serve on salad greens. Cover and refrigerate any remaining salad.

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

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 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.

MOM'S WALDORF SALAD

Steps:

• Whisk together the buttermilk, mayonnaise, chives, vinegar, sugar, lemon juice and 1/2 teaspoon each salt and pepper in a small bowl. Combine the walnuts, celery and apples in a separate large bowl. Pour three-quarters of the dressing over the celery-apple mixture and toss to coat. Let stand for 5 minutes at room temperature, then toss again. Adjust the seasoning as desired. Add the remaining dressing and toss again. Serve at room temperature.

WALDORF SALAD

Steps:

• Soak cherries in 1 cup boiling water until softened, about 10 minutes. Drain.
• Whisk mayonnaise and next 3 ingredients in large bowl. Add apples, celery, grapes and cherries; toss. Season with salt and pepper.
• Arrange lettuce on platter. Spoon salad over. Top salad with candied pecans.
• *Sold at specialty foods stores, natural foods stores and some supermarkets.

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.

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.

GREEK YOGURT WALDORF SALAD

Steps:

• In a large bowl toss apples, celery, pecans, and cherries together. Set aside.
• In a small bowl, mix yogurt with lemon zest, lemon juice, sugar, honey, cinnamon, and nutmeg.
• Pour dressing over the fruit mixture, and stir until coated.
• Refrigerate until ready to serve.
• Enjoy!

CLASSIC WALDORF SALAD

Steps:

• Add the diced apples to a large mixing bowl and sprinkle with the sugar and lemon juice. Toss to coat. Add the celery, grapes, and nuts.
• In another bowl, whip the whipping cream until peaks form, then gently fold in the mayonnaise. Fold into the apple mixture and season with the kosher salt. Taste and adjust the seasoning to your liking. Chill for 1 hour or overnight. Serve by itself or on a lettuce leaf.

SIMPLE WALDORF SALAD

Steps:

• Combine apples, celery, raisins and walnuts. Add mayonnaise and yogurt; toss to coat. Refrigerate, covered, until serving.

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.
• 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.

WALDORF SALAD

Steps:

• Rinse and dry grapes and place in a large bowl.
• Rinse and dry the apples. Core apples and cut into twelve to fourteen sections. Chop each section in half and place in the bowl with the grapes.
• Chop the celery stalks into half-centimeter slices and add to the mixture.
• Add mandarin oranges and craisins to the mixture.
• Roughly chop the pecans into halves and quarters and add to the mixture.
• In a separate bowl, combine mayonnaise, sour cream, and Splenda. Pour over the mixture. Toss so that the dressing covers everything and the fruits are well combined. Enjoy!

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:

• Mix all ingredients until well blended.
• Serve immediately. Or, cover and refrigerate until ready to 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.

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.

WALDORF SALAD

Steps:

• For the salad, put all the salad ingredients into a large bowl and mix well.
• For the mayonnaise dressing, put the egg yolks and mustard into a mixing bowl and whisk together.
• Gradually add the vegetable oil, whisking continuously until all the oil is mixed in.
• Whisk the lemon juice into the mixture and season with salt and freshly ground black pepper.
• To serve, mix the mayonnaise with the salad and spoon into a serving bowl.

CLASSIC WALDORF SALAD

Steps:

• Gather the ingredients.
• Wash the apples, but do not peel them. Core the apples and cut them into 1/2-inch cubes.
• Sprinkle the cubed apples with sugar, lemon juice, and salt.
• Add celery and nuts and toss to blend.
• In a medium bowl with an electric mixer, whip the cream to stiff peaks .
• With a rubber or silicone spatula or spoon, gently fold the mayonnaise into whipped cream.
• Fold the whipped mayonnaise and cream mixture gently into apple mixture.
• Serve the salad on mixed salad greens or large lettuce leaves.

WALDORF SALAD

Steps:

• Toast walnuts: add walnuts into a skillet over medium heat and toast for 2-5 minutes or until fragrant, tossing occasionally. Remove from pan and let cool.
• Make salad: In a large bowl combine diced apple, grapes, celery, walnuts, yogurt, lemon juice as well as raisins and parsley (if using). Taste and season with salt and add pepper if desired.
• Serve: Serve salad over a bed of lettuce, if desired.
• Storage: Salad will keep in the fridge in an airtight container for 3-4 days.

WALDORF CHICKEN SALAD (WHOLE30)

Steps:

• In a bowl, mix together all of the ingredients until well combined.
• Serve over a bed of greens, as a sandwich, or with crackers.

WALDORF SALAD

Steps:

• Combine celery, apples, walnuts, and grapes in a medium bowl.
• Stir in mayonnaise.
• Serve at room temperature or chilled.