Waldorf Salad W Cranberries And Pecans In Radicchio Cups Recipes

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.

ELISE'S FAVORITE WALDORF SALAD

Steps:

• Combine apples, celery, and pecans in a bowl.
• Whisk mayonnaise, sugar, lemon juice, and cinnamon together in a separate bowl until well combined.
• Whip heavy cream with an electric mixer until soft peaks form; fold into mayonnaise mixture to form a creamy dressing.
• Fold apple mixture into the dressing until coated; chill in refrigerator for about 1 hour.

CRANBERRY WALDORF SALAD

Steps:

• Combine cranberries and sugar; let stand 30 minutes. Add next 5 ingredients and mix well. Gently fold in whipped cream; chill.

WALDORF SALAD W CRANBERRIES AND PECANS IN RADICCHIO CUPS

Steps:

• Mix mayonnaise, lemon peel, lemon juice in medium bowl to blend. Season to taste with salt and pepper. Refrigerate 15 minutes Toss apples, celery, radishes, cranberries, and red onion in large bowl. Add lemon mayonnaise and toss to cover. Can prepare up to 8 hours ahead - cover and refrigerate. Fold watercress and pecans into salad. Arrange 2 radicchio leaves on each plate Spoon salad into center of leaves and serve.