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
WALDORF SALAD I
This is a variation of the classic salad with apples, grapes, celery and nuts. If you aren't a walnut fan, pecans make an excellent substitute. Creamy salad dressing can be substituted for mayonnaise.
Provided by Shannon
Categories Salad Waldorf Salad Recipes
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Calories 261.2 calories, Carbohydrate 19.6 g, Cholesterol 36.8 mg, Fat 21.7 g, Fiber 3.6 g, Protein 2.3 g, SaturatedFat 7.2 g, Sodium 78.9 mg, Sugar 11.3 g
AUTUMN WALDORF SALAD
A festive fall fruit salad made with yogurt instead of the usual mayonnaise.
Provided by ALLIDAWN
Categories Salad Fruit Salad Recipes Cranberry Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- Mix yogurt and brown sugar together in a bowl to make dressing.
- Combine pear, apple, celery, raisins, cranberries, and walnuts in a bowl. Add dressing and toss well to combine. Sprinkle cinnamon and nutmeg on top.
- Chill salad before serving, at least 30 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 70.3 g, Fat 5.5 g, Fiber 8 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 54.8 mg, Sugar 51.2 g
WALDORF LENTIL SALAD
Here's a delicious way to get fiber-rich lentils into your diet. "This salad includes something I discovered years ago: a touch of ground cloves," notes Lily Julow of Lawrenceville, Georgia. "It does amazing things for lentils!"
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring lentils and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until lentils are tender. Meanwhile, in a small bowl, whisk the mayonnaise, lemon juice, sugar, salt, allspice, cloves and pepper until blended. Stir in apple and celery., Drain and rinse lentils in cold water. Gently stir into apple mixture. Cover and refrigerate for at least 1 hour. Serve on lettuce leaves; sprinkle with walnuts.
Nutrition Facts : Calories 409 calories, Fat 19g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 403mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 18g fiber), Protein 17g protein.
LENTIL WALDORF SALAD
I am at a loss to say what cookbook inspired this one, perhaps I did invent it after all. It's a good one dish meal, with a different use of lentils.
Provided by Karyl Lee
Categories Lentil
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Sort, wash, and cook green lentils in water to cover until tender. (allow 35 minutes at a boil).
- String and chop the celery into a fine dice. Cut the apples into a similar size, unpeeled if organic. Do the same with the red onion.
- Rinse and drain the currants, then soak them with the pulp and juice juice of the orange in a small bowl.
- Combine celery, apples, currants and orange mixture, and red onion in two quart bowl. Mix the dressing ingredients, and add them to the bowl after adjusting for taste.
- Drain and rinse the lentils, more than once if need be. Drain really well, then add to the bowl, combine all thoroughly. Add cashews, and toss again.
Nutrition Facts : Calories 293.8, Fat 5.9, SaturatedFat 1.1, Cholesterol 1.5, Sodium 121.2, Carbohydrate 48.1, Fiber 17.4, Sugar 14.1, Protein 14.7
WALDORF SALAD WITH LENTILS AND PINE NUTS
Provided by Marcia Munson
Categories Salad Fruit Side Vegetarian Quick & Easy Lunch Mayonnaise Apple Pine Nut Celery Lentil Winter Chill Healthy Bon Appétit Minneapolis Minnesota Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Cook lentils in medium saucepan of boiling salted water until just tender, about 25 minutes. Drain; rinse. Drain again.
- Place lentils in large bowl. Add apples and celery. Whisk mayonnaise, lemon juice, sugar and allspice in small bowl to blend. Mix dressing into lentil salad. Season to taste with salt and pepper. Sprinkle with pine nuts. Cover and refrigerate at least 2 and up to 8 hours.
WALDORF SALAD
Provided by Amanda Freitag
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Whisk together the yogurt, mayonnaise, lemon juice, salt and pepper until smooth. Add in the Poached Chicken, celery, grapes, raisins and apples. Mix until the salad is coated in the dressing. Line the bottom of four serving bowls with 3 leaves lettuce. Divide the salad evenly among the bowls, over the lettuce. Sprinkle the walnuts on top of the salads and finish with the chives to serve.
- Place the celery, onions, carrots and wine in a large saucepot set over medium-high heat. Bring to a simmer and cook until the liquid reduces by half, 5 minutes. Add the chicken, and then pour enough stock to cover, adding more if needed. Bring to a simmer and cook until the meat falls off the bone, 30 to 45 minutes.
- Remove the chicken to a baking sheet and cool. Strain and reserve the broth for another use, like a soup or sauce. Cool the chicken, then shred the meat.
PINEAPPLE WALDORF SALAD
"This pretty salad is a staple at my house. I've shared the recipe with any satisfied guests," pens Lois Kenneberg, Phoenix, Arizona. "It's easily divided for smaller portions, too-I frequently make just 'one apple's worth'. I you don't like pineapple, try substituting canned mandarin oranges and juice instead."
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 13 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple reserving 1/2 cup juice (discard remaining juice or save for another use). In a bowl, combine the pineapple, apples, celery, raisins and sunflower kernels. In another bowl, combine the mayonnaise, yogurt, sugar and reserved pineapple juice. Pour over fruit mixture and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 131 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
LENTIL SALAD WITH GOAT CHEESE AND PINE NUTS
Make and share this Lentil Salad With Goat Cheese and Pine Nuts recipe from Food.com.
Provided by mandabears
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place lentils and bay leaves in a large saucepan.
- Cover with water by 2 inches.
- Bring to a boil.
- Cover and reduce to a simmer.
- Cook for about 20 minutes until lentils are tender, but not falling apart.
- Drain in a colander and remove bay leaves.
- In a large non stick skillet over medium heat add 2 tablespoons of the olive oil.
- Add shallots and 1/2 teaspoon Kosher salt.
- Reduce the heat to low and cook until shallots are medium brown in color.
- Stir frequently so they do not burn.
- Stir in 1/4 cup red wine vinegar.
- Cook for 3 minutes until vinegar is absorbed.
- Remove from heat.
- In a small bowl whisk together the remaining 2 tablespoons red wine vinegar, 2 tablespoons Kosher salt, mustard and pepper.
- Slowly whisk in 1/4 cup olive oil to emuslsify, add garlic and set aside.
- Remove garlic from vinaigrette before serving.
- Heat a small skillet over medium-low heat, add the pine nuts and gently toss until evenly golden brown.
- Cool on a plate.
- Spoon lentils into a large serving bowl.
- Stir in shallots and vingaigrette.
- Top with crumbled goat cheese and pine nuts.
- Serve warm or at room temperature.
Nutrition Facts : Calories 375.5, Fat 25.2, SaturatedFat 6, Cholesterol 9.8, Sodium 106.8, Carbohydrate 24.8, Fiber 8.1, Sugar 2, Protein 13.7
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