Waldorf Salad No Mayonnaise Food

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 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.

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.

BEST WALDORF SALAD

Steps:

• Stir together all ingredients.

WALDORF SALAD WITH WALNUT OIL VINAIGRETTE

Steps:

• Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.

VEGAN WALDORF SALAD

Steps:

• The first thing to do to make this simple, satisfying salad (I like alliteration, OK?) is to cut up all your apples, celery, and grapes. I just slice my grapes in half. Give a rough chop to your walnuts too if they're not already in pieces when you buy them. TIP: walnut pieces are cheaper than whole walnuts because it's harder to extract the nut from the shell without breaking it, so they usually put a higher price on whole nuts. The same is true with other nuts, especially cashews which are very expensive.
• For the lettuce, wash and dry the leaves. I like to use a salad spinner for this. If you're going to mix your greens into the salad, cut them or tear them into bite sized pieces. If not, line them around a bowl like I did.
• Make the dressing: add all dressing ingredients to your blender and blend until smooth. If you're going to just mix your greens in, add everything to one bowl and mix it all up and serve! You're done!
• If you're going that extra step to make it look pretty, mix the chopped ingredients and the dressing well in a separate bowl, then add that mixture carefully to your leaf lined bowl.
• Refrigerate the salad for up to 3 days in the fridge. The lettuce may wilt a bit. If you are making this in advance for an event, I'd make it no more than 12 hours in advance for best results.

HEALTHY WALDORF SALAD WITH APPLE VINEGAR DRESSING

Steps:

• Start by making the dressing. Place soaked cashews, apple cider vinegar, mustard, agave syrup, nutritional yeast into a high speed blender and pulse until smooth gradually adding water until the dressing looks as thick as mayonnaise. Try and season with salt and black pepper to taste.
• Slice grapes in halves. Core and chop apples. Combine grapes, apples, toasted walnuts and chopped parsley with the dressing and stir well. Serve the Waldorf salad on a bed of fresh lettuce. Enjoy!

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!

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:

• Wash the apples and celery under cool running water.
• Slice the celery into small pieces. Set aside.
• Place mayonnaise in a large mixing bowl.
• Add the lemon juice.
• Add the honey.
• Add the salt.
• Add the black pepper.
• Whisk ingredients together to fully combine.
• Taste the dressing to see if it needs a bit more honey or sugar.
• Core the apples and cut into small diced pieces.
• Place apples in bowl with dressing. Toss to coat.
• Add the celery.
• Add the raisins.
• Add the walnuts if serving right away. Wait if not.
• Fold gently to fully coat with the dressing.
• Enjoy!

PINEAPPLE WALDORF SALAD - NO MAYO

Steps:

• Mix it all in a bowl and serve.

WALDORF SALAD - NO MAYONNAISE

Steps:

• Boil cider over high heat in a small saucepan until reduced to 3 tbsp (takes 15 to 20 minutes).
• Allow cider to cool completely (speed this up by refrigerating).
• Mix together the cooled cider, yogurt and cinnamon and set aside.
• Mix the apples, pears, grapes, celery, raisins and nuts in a bowl.
• Add the yogurt mixture to the apple mixture and toss to coat.
• Place a lettuce leaf of each plate and top with Waldorf salad.

CRANBERRY WALDORF SALAD

Steps:

• Combine all ingredients in a large bowl. Toss to combine well.
• Cover and chill 2 hours before 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 .