Crisp Waldorf Salad Recipes

CRUNCHY WALDORF SALAD

Steps:

• In a large bowl, toss apples with lemon juice. Gently stir in the celery, walnuts, raisins and mayonnaise. Refrigerate until serving. If desired, sprinkle with cinnamon and nutmeg and serve on lettuce leaves.

WALDORF SALAD

Steps:

• In a large bowl toss the apples in lemon juice. Add celery, grapes, raisins and walnuts
• In a separate bowl stir together the mayonnaise, sugar, red wine vinegar and pepper. Taste and adjust to your liking with a little extra mayonnaise or more vinegar.
• Coat apple mixture in desired amount of dressing (you may not want to use it all).
• Refrigerate until ready to serve. Serve cold, on top of bib lettuce or large lettuce leaf.

CRISP WALDORF SALAD

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the yogurt, honey and cinnamon until blended. Pour over apple mixture; toss to coat. Refrigerate until 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.

CRISPY WALDORF SALAD

Steps:

• Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until golden and fragrant, 10 to 15 minutes. Cool on a wire rack. Halve pecans; set aside.
• Slice fennel bulb very thin using a mandoline or a sharp knife. Transfer to a large bowl; add 1 teaspoon lemon juice, and toss.
• Cut apple, with skin on, into thin wedges; add to fennel, and toss to combine. Add grapes, celery, escarole, and half the dill to bowl. Toss to combine. Salad may be made to this point up to 4 hours ahead.
• In a small bowl, combine remaining 2 tablespoons lemon juice, yogurt, olive oil, and salt and pepper to taste. Drizzle vinaigrette over the salad, using only as much as needed to lightly coat the salad. Transfer to a serving bowl; garnish with remaining dill and the pecans. Serve immediately.