WALDORF SALAD WRAP
Make and share this Waldorf Salad Wrap recipe from Food.com.
Provided by Rinshinomori
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together the mayonnaise, mustard, vinegar, salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper to taste.
- Combine the chicken, cranberries, blue cheese and walnuts in a large bowl, add a few tablespoons of the dressing, season with salt and pepper and toss to combine.
- Spread some of the dressing down the center of each wrap and top with some of the arugula. Divide the chicken mixture between the two wraps. Roll each tightly and slice in half diagonally.
Nutrition Facts : Calories 490.7, Fat 49.1, SaturatedFat 8.9, Cholesterol 18.4, Sodium 478.4, Carbohydrate 9.6, Fiber 1.8, Sugar 2.5, Protein 6.4
WALDORF SALAD WRAPS
A healthy recipe for Waldorf Salad Wraps are easy to make and the best for quick lunches! Made with classic ingredients like fresh chicken, walnuts, grapes, apples, and celery but placed into a wrap for a handheld sandwich!
Provided by Erin
Categories lunch
Time 10m
Number Of Ingredients 10
Steps:
- In a large bowl, mix together chicken, walnuts, apple, grapes, and celery.
- In a small bowl, mix together mayo, lemon juice, salt and pepper.
- Add the mayo mixture to the chicken mixture and stir till combined.
- Lay your tortillas out flat and add about 1/2 cup lettuce to each tortilla.
- Add in about 1/2-3/4 cup chicken salad per each tortilla and roll up tightly.
- To hold together, use a toothpick or press the fold of the tortilla onto a hot pan to seal it shut using a spatula.
- Cut and serve!
- Store leftover Waldorf salad in fridge for up to one week.
Nutrition Facts : Calories 541 calories, Sugar 9.6 g, Sodium 718.6 mg, Fat 37 g, SaturatedFat 3.8 g, TransFat 0.1 g, Carbohydrate 40.4 g, Fiber 6.4 g, Protein 16.4 g, Cholesterol 9.7 mg
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 CHICKEN WRAPS
Steps:
- If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
- In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Fold in chicken, grapes, walnuts and apples. Season with pepper.
- Place 1 lettuce leaf on a wrap. Spoon about 3/4 cup of the chicken filling onto wrap and roll wrap around filling.
THE ORIGINAL WALDORF SALAD
"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.
Provided by The New York Times
Categories dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 1 serving (as a main course)
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams
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- Chop up the chicken, either with a knife or by pulsing it in a food processor, then put in a large bowl with the celery, grapes, raisins, apples and walnuts. Salt to taste and toss together well.
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