CRANBERRY WALDORF SALAD
Cranberry Waldorf Salad is a welcome addition to any family meal, it is packed with colorful ingredients to make a one of a kind side that can please a crowd!
Provided by Holly Nilsson
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large bowl. Toss to combine well.
- Cover and chill 2 hours before serving.
Nutrition Facts : Calories 153 kcal, Carbohydrate 26 g, Protein 3 g, Fat 5 g, Cholesterol 1 mg, Sodium 33 mg, Fiber 3 g, Sugar 16 g, ServingSize 1 serving
CRANBERRY WALDORF SALAD
Steps:
- Preheat the oven to 350 degrees F. Spread the pecans and walnuts on a rimmed baking sheet and bake until lightly toasted, about 6 minutes. Cool completely and roughly chop.
- Stir together the sour cream, chives, mayonnaise, honey, lemon juice, 1/2 teaspoon salt and pepper to taste in a large bowl. Add the celery, apples, grapes, cranberries and nuts and toss to combine; season with salt and pepper to taste. Serve immediately.
CRANBERRY WALDORF SALAD
This recipe comes from the 2002 cookbook, Cranberry Cooking for All Seasons, but has been tweaked a little!
Provided by Sydney Mike
Categories Apple
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the apples, celery, grapes, cranberries & walnuts.
- In a small bowl, whisk together the yogurt, the two juices, honey & salt, then gently toss the salad & dressing together to combine thoroughly.
- Great as is, or serve over a leaf or two of lettuce.
Nutrition Facts : Calories 169.8, Fat 9.8, SaturatedFat 0.9, Cholesterol 0.1, Sodium 90.6, Carbohydrate 20.9, Fiber 3.5, Sugar 15.1, Protein 3.2
CRAN-APPLE WALDORF SALAD
A small-quantity salad can still be special, as this recipe proves. "I like the crisp apple, crunchy celery and chewy dried cranberries in a delightful dressing," says DeLoris Nance from Auburn, Washington.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a serving bowl, combine the apple, celery and cranberries. In a small bowl, combine mayonnaise, sugar and lemon juice. Pour over apple mixture and toss gently to coat.
Nutrition Facts : Calories 186 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 5g fiber), Protein 0 protein.
CRANBERRY WALDORF SALAD
Make and share this Cranberry Waldorf Salad recipe from Food.com.
Provided by L DJ3309
Categories Christmas
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a medium mixing bowl, combine apples, grapes, celery, walnuts and raisins.
- For dressing, in a small mixing bowl, combine mayonnaise, sour cream, powdered sugar, lemon juice, and celery salt, fold in cranberry sauce Combine fruits with dressing, mix to coat well.
- Chill, mix before serving.
Nutrition Facts : Calories 206.4, Fat 6.5, SaturatedFat 1.2, Cholesterol 3, Sodium 28.4, Carbohydrate 38.7, Fiber 2.8, Sugar 33.5, Protein 1.9
WILD RICE WALDORF
I used to live in Minnesota, where a lot of wild rice is grown. The addition of wild rice to this salad gives it a robust flavor.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use); set pineapple aside. , In a small bowl, combine the sour cream, mayonnaise, sugar, lemon juice and reserved pineapple juice. In a large bowl, combine the rice, apples, celery and pineapple. Add the dressing and toss to coat. Cover and refrigerate for 2 hours. , Just before serving, stir in walnuts. Serve in a lettuce-lined bowl if desired.
Nutrition Facts :
CRANBERRY WALDORF GELATIN
We enjoy this easy-to-make salad in the fall when apples are in season. Their crisp freshness adds so much to a favorite dish. - Debbie Short, Carlisle, Iowa
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Sprinkle unflavored gelatin over 1/4 cup cold water; let stand for 5 minutes. In a bowl, dissolve softened gelatin and cranberry gelatin in boiling water. Stir in cranberry sauce until blended. Add the cinnamon, ginger, salt and remaining cold water. Cover and refrigerate until almost set. Fold in apples and walnuts. Pour into an ungreased 2-1/2-qt. serving bowl. Refrigerate until firm.
Nutrition Facts : Calories 156 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY WALDORF SALAD
This is an old family recipe. I don't know where it came from originally. I am made to bring this salad every Thanksgiving, my sister says it's not really Thanksgiving without it! It does sit overnight to mellow the cranberries, but the prep is quick.
Provided by Sheynath
Categories Fruit
Time P1DT20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the cranberries and remove any stems or leaves.
- Grind the cranberries and marshmallows together using a meat grinder or chop in a food processor.
- Turn the cranberry mixture into a bowl and add the sugar.
- Stir well, then cover and refrigerate overnight.
- Next day, whip the cream to soft peaks, then gently stir into cranberry mixture.
- Add the chopped apple (do not peel it), halved grapes and nuts and just mix through.
CRANBERRY WALNUT PIE
Here's a wonderful dessert for Christmas or Thanksgiving. With ruby-red color and a golden lattice crust, this pie looks as good as it tastes. -Diane Everett, Dunkirk, New York
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Place cranberries in a food processor; cover and process until finely chopped. Transfer to a large bowl; stir in brown sugar, walnuts, melted butter, flour, orange zest and salt., On a lightly floured surface, roll 1 half of pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edges loosely with foil., Bake 30 minutes. Remove foil; bake 20-25 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 672 calories, Fat 38g fat (19g saturated fat), Cholesterol 75mg cholesterol, Sodium 391mg sodium, Carbohydrate 79g carbohydrate (43g sugars, Fiber 4g fiber), Protein 7g protein.
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