Kale Waldorf Salad Non Creamy Recipes

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THE ORIGINAL WALDORF SALAD



The Original Waldorf Salad image

"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

1 medium ripe apple
1 stalk celery, chopped
1/4 cup mayonnaise
Salt and pepper
2 cups lettuce, torn into bite-size pieces

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

KALE WALDORF SALAD (NON-CREAMY)



KALE WALDORF SALAD (NON-CREAMY) image

Categories     Salad     Vegetable     No-Cook     Quick & Easy     Healthy

Number Of Ingredients 13

Salad:
1 Bunch Kale
2 Apples (cored & chopped)
4-5 Celery Stalks (chopped)
Walnuts (to taste)
Raisins (to taste)
Dressing:
2t Apple cider vinegar
4t Red wine vinegar
1t Dijon mustard
Dash of Salt
Dash of Water
4t Orange Juice

Steps:

  • Rip/cut the kale into bite-sized pieces and place in a large bowl. Add the celery, apples, raisins and walnuts. In a small bowl, combine and whisk the dressing ingredients; increase quantities to taste. Pour over salad, and toss to distribute. Refrigerate until ready to eat.

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