Ruby Tuesdays Waldorf Salad Recipes
RUBY TUESDAY'S WALDORF SALAD
Make and share this Ruby Tuesday's Waldorf Salad recipe from Food.com.
Provided by Diana Adcock
Categories Apple
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine sour cream, mayonnaise, sugar, and lemon juice in a medium bowl and whisk until sugar is dissolved.
- Add remaining ingredients and stir.
- Store the salad in a sealed container in your refrigerator for 3 to 4 hours.
- Serve cold.
Nutrition Facts : Calories 223.8, Fat 14.8, SaturatedFat 3.6, Cholesterol 15.1, Sodium 158.8, Carbohydrate 24, Fiber 2.5, Sugar 17.2, Protein 1.4
WALDORF SALAD
Inspired by Ruby Tuesday's Waldorf. The recipe is identical except for the grapes, the oranges, and possibly the exact type of apple. I also imagine they use regular mayonnaise, sour cream, and sugar. I don't use measurements for this one, so I guesstimated it. I like lots of dressing on mine. See http://www.recipezaar.com/306406 for recipe of the candied pecans.
Provided by Rowenna
Categories Oranges
Time 10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and dry grapes and place in a large bowl.
- Rinse and dry the apples. Core apples and cut into twelve to fourteen sections. Chop each section in half and place in the bowl with the grapes.
- Chop the celery stalks into half-centimeter slices and add to the mixture.
- Add mandarin oranges and craisins to the mixture.
- Roughly chop the pecans into halves and quarters and add to the mixture.
- In a separate bowl, combine mayonnaise, sour cream, and Splenda. Pour over the mixture. Toss so that the dressing covers everything and the fruits are well combined. Enjoy!
WALDORF SALAD
In this healthy rendition of the classic salad, nonfat yogurt replaces mayonnaise. It also includes fewer walnuts -- and these are toasted to bring out their flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Place apples, celery, and grapes in a medium bowl, and toss with juice of half the lemon. In another bowl, whisk together yogurt, mustard, honey, and juice of remaining half lemon. Pour half of the dressing over the apple mixture, tossing to combine. Serve over greens, drizzling remaining dressing over salad. Garnish the salad with chopped walnuts and snipped chives.
Nutrition Facts : Calories 82 g, Fat 3 g, Fiber 2 g, Protein 3 g, Sodium 46 g
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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