WALDORF SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield 4 servings (4 cups)
Number Of Ingredients 12
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
CALIFORNIA PIZZA KITCHEN WALDORF SALAD COPYCAT
My absolute favorite salad at any restaurant. Unlike a typical Waldorf in that they serve it with Dijon Balsamic Vinaigrette rather than a creamy dressing. So easy to throw together, too - grill the chicken a day before or even while putting together the salad ingredients! Makes 2 dinner-sized salads - adjust the amounts accordingly if you prefer less greens. The dressing recipe makes more like 8 servings as I like to keep extra on hand. I hope you enjoy it!
Provided by princessbride029
Categories Salad Dressings
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- For dressing:.
- Whisk together all ingredients well.
- Chill until serving.
- Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
- For the salad:.
- Toss field greens, fruits and celery, if included, in desired amount of dressing.
- Place evenly divided portions on two large, chilled plates.
- Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
- Voila! Enjoy!
WALDORF SALAD CALIFORNIA PIZZA KITCHEN COPYCAT
Copycat CPK Waldorf Salad Recipe
Provided by Kate @ I Heart Eating
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- To make the dressing, whisk oil and vinegar together.
- Add remaining ingredients, and whisk until combined.
- Cover, and refrigerate until ready to use.
- To make the salad, gently toss chicken, grapes, apple, celery, and walnuts together.
- Toss in salad greens and dressing (or if you prefer, you can serve the chicken salad mixture over the greens and then drizzle the dressing over the top).
- Sprinkle with Gorgonzola, and serve.
Nutrition Facts : ServingSize 1 serving, Calories 722 kcal, Carbohydrate 19 g, Protein 29 g, Fat 58 g, SaturatedFat 10 g, Cholesterol 85 mg, Sodium 440 mg, Fiber 2 g, Sugar 13 g
SIMPLE WALDORF SALAD
This is my version of Waldorf Salad; it's very fast and easy.
Provided by Mary Brotherton
Categories Salad Waldorf Salad Recipes
Time 45m
Yield 2
Number Of Ingredients 7
Steps:
- In a mixing bowl, whisk together the mayonnaise and vinegar.
- Add the apples, celery, raisins and walnuts if desired. Add salt and pepper to taste.
- Mix together well and serve chilled.
Nutrition Facts : Calories 736 calories, Carbohydrate 44.9 g, Cholesterol 20.9 mg, Fat 63.1 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 8.4 g, Sodium 343.3 mg, Sugar 30.5 g
CALIFORNIA PIZZA KITCHEN WALDORF SALAD COPYCAT RECIPE
Provided by Mom_s
Number Of Ingredients 14
Steps:
- For dressing:. Whisk together all ingredients well. Chill until serving. Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. For the salad:. Toss field greens, fruits and celery, if included, in desired amount of dressing. Place evenly divided portions on two large, chilled plates. Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
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