Waldorf Salad Classic Food

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.

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 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 I

Steps:

• In a large bowl, toss together the apples and lemon juice. Stir in the celery, nuts, raisins and grapes.
• Fold together the whipped cream and mayonnaise; add to salad and mix well.
• Sprinkle with nutmeg and chill before serving.

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:

• 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.

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.

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.

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:

• Place the salad ingredients in a medium sized bowl.
• Whisk together the salad dressing ingredients until smooth, then pour over the salad ingredients. Stir until the apple mixture is coated in the dressing.
• Refrigerate until ready to serve.

SIMPLE WALDORF SALAD

Steps:

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

WALDORF SALAD

Steps:

• Combine apples, grapes, and celery in a large mixing bowl, set aside.
• In a separate smaller bowl, combine whipped cream or Cool Whip with the drained crushed pineapple and 1 tablespoon of the reserved juice from the can. Add an additional 2 tablespoons of the reserved pineapple juice to the fruit mixture and toss to combine. Fold the whipped cream into the fruit mixture and mix together. Fold in ½ cup mini marshmallows. Sprinkle walnuts over the top as a garnish and serve.

CLASSIC WALDORF SALAD RECIPE

Steps:

• Preheat oven to 375° F. Line a baking sheet with parchment paper.
• In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the walnuts; toss to coat.
• Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until fragrant and golden brown. Keep a close eye on them so that they don't burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely (they will continue to harden as they cool).
• In a large bowl toss together the apples and lemon juice. Add the grapes, celery, candied walnuts, mayonnaise and parsley. Toss to coat. Season with salt and pepper to taste.
• Make a bed of lettuce on individual plates or on a larger platter. Top with the apple mixture and garnish with additional parsley.

CLASSIC WALDORF SALAD

Steps:

• Place lettuce in large salad bowl.
• Core and chop apples. Slice grapes in half.
• Add apples, celery and grapes to lettuce. Top with walnuts. Toss gently to combine.
• In a small bowl, mix mayonnaise with lemon juice. Add salt and pepper. Pour dressing over salad. Toss to coat.

CHICKEN WALDORF SALAD

Steps:

• Preheat oven to 425ºF. Place chicken on a baking sheet and season generously with salt and pepper. Bake in preheated oven for about 23-25 minutes, or until it reaches an internal temperature of 165ºF. Allow to cool completely and slice into bite-sized pieces.Place chicken, celery, apple, grapes, pecans, mayonnaise, and sour cream in a large bowl. Mix until well combined. Taste and add salt, pepper, and lemon juice if needed. Serve immediately. Store any leftovers in the refrigerator.

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.

WALDORF SALAD

Steps:

• Whisk mayonnaise, lemon juice, sugar, salt and pepper together in a large bowl.
• Add in the apples, grapes, celery and walnuts and stir well together.
• Serve chilled.

WALDORF SALAD

Steps:

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

CLASSIC WALDORF SALAD RECIPE

Steps:

• Chop the apples into bite-size pieces and roughly chop the walnuts.
• Add all the ingredients of the salad, except lettuce leaves to a salad bowl. Toss them with mayonnaise, salt and lemon juice.
• Serve the salad by placing a few lettuce leaves on the bottom of individual bowls and then divide the salad into two bowls.
• Enjoy while fresh!
• Keep leftover in the fridge for up to three 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.

CLASSIC WALDORF SALAD

Steps:

• 1. In a small bowl, combine the mayonnaise, sugar, lemon juice, and salt. Mix until smooth.
• 2. In a large bowl, combine the apples and celery.
• 3. Pour the mayonnaise mixture over the apples and celery and toss until coated.
• 4. Cover and chill for 30 minutes. Just before serving, toss in the walnuts.

WALDORF SALAD

Steps:

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

CLASSIC WALDORF SALAD

Steps:

• 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, nuts, cranberries, and parsley 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 mayonnaiseand cream mixture gently into apple mixture.
• Serve the salad on mixed salad greens

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.

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.