Roast Beef Waldorf Salad Recipes

CLASSIC WALDORF SALAD RECIPE

Steps:

• Preheat oven to 375° F. Line a baking sheet with parchment paper.
• In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the walnuts; toss to coat.
• Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until fragrant and golden brown. Keep a close eye on them so that they don't burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely (they will continue to harden as they cool).
• In a large bowl toss together the apples and lemon juice. Add the grapes, celery, candied walnuts, mayonnaise and parsley. Toss to coat. Season with salt and pepper to taste.
• Make a bed of lettuce on individual plates or on a larger platter. Top with the apple mixture and garnish with additional parsley.

WALDORF SALAD WITH ROAST BEEF SANDWICH

Steps:

• Combine the mayonnaise and lemon juice in a medium-size bowl. Season with salt and pepper to taste. Toast the pecans in a toaster oven for 1 minute, or until brown to bring out their flavor. Be careful-they burn easily. Toss the celery, apple and pecans in the mayonnaise mixture. Place lettuce leaves on 4 plates and spoon the salad onto the leaves to serve.
• Spread the bread with mustard. Divide the roast beef between each slice of bread. Top with the tomato slices. Serve any extra tomato slices on the side.
• Divide yogurt between 4 dessert bowls.

CLASSIC WALDORF SALAD

Steps:

• Add the diced apples to a large mixing bowl and sprinkle with the sugar and lemon juice. Toss to coat. Add the celery, grapes, and nuts.
• In another bowl, whip the whipping cream until peaks form, then gently fold in the mayonnaise. Fold into the apple mixture and season with the kosher salt. Taste and adjust the seasoning to your liking. Chill for 1 hour or overnight. Serve by itself or on a lettuce leaf.

ROAST BEEF WALDORF SALAD

Steps:

• Chop the sliced roast beef into 2-inch chunks.
• Finely chop the cilantro and celery.
• Cut 4-5 thin slices from the red onion.
• Remove the apple's core and, skin intact, cut the apple into 1-inch pieces.
• Squeeze ½-1 tsp juice from the lemon.
• Combine all the ingredients in a medium bowl, stir/toss and serve.
• Serves four as a small dish or serves two as a large dish.

PROVENCAL ROAST BEEF SALAD SANDWICH

Steps:

• Split rolls in half and score them with a sharp knife to make craters for dressing to seep into.
• Make dressing with olive paste, Dijon mustard, lemon juice and olive oil. Season with olive oil.
• Spoon dressing into rolls, top with roast beef, sliced tomato and sprigs of parsley. Drizzle on more dressing and top with pimiento.

THE ORIGINAL WALDORF SALAD

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.