15 Minute Waldorf Romaine Salad Recipes

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WALDORF SALAD



Waldorf salad image

The great combo of flavours turn this dead simple salad into something really special

Provided by Jamie Oliver

Categories     Light meals     Vegetables     British     Fruit     Sides     Starters

Time 45m

Yield 4

Number Of Ingredients 10

150 g grapes, (on the stalk if possible)
1 lemon
olive oil
60 g shelled walnuts
1 teaspoon English mustard
250 ml fat-free natural yoghurt
6 sprigs of fresh tarragon
2 sticks of celery
2 crisp eating apples, such as Braeburn or Cox
1 cos, or Romaine lettuce

Steps:

  • Preheat the oven to 180°C/350°F/gas 4. Place the grapes on a baking tray, finely grate over the zest from ½ the lemon, drizzle with a little oil and season with sea salt and black pepper.
  • Place in the hot oven for 15 minutes, then add the walnuts and roast for a further 5 to 10 minutes, or until the grapes are soft and caramelised and the walnuts are golden.
  • Meanwhile, make the dressing. Place the mustard and yoghurt into a bowl and whisk well. Pick, finely chop and add the tarragon leaves, squeeze in the lemon juice and mix well, then season to taste.
  • Trim and chop the celery into 1cm chunks, slice the apple into large matchsticks, then place into a large bowl. Discard the tatty outer lettuce leaves, then roughly chop and add to the bowl. Pick the grapes off their stalks and add to the bowl. Drizzle over the yoghurt dressing and toss well. Place onto a platter, roughly chop and sprinkle over the walnuts, then serve.

Nutrition Facts : Calories 218 calories, Fat 12.5 g fat, SaturatedFat 1.4 g saturated fat, Protein 6.9 g protein, Carbohydrate 20 g carbohydrate, Sugar 19.6 g sugar, Sodium 0.6 g salt, Fiber 2.3 g fibre

WALDORF SALAD



Waldorf Salad image

This simple apple salad got its name from the luxurious Waldorf-Astoria Hotel in New York. Invented in 1896 not by a chef but by the maître d'hôtel Oscar Tschirky, the Waldorf salad was an instant success. As often happens, many variations evolved-some with raisins, some with chopped nuts. This one has green apples and red seedless grapes.

Categories     Salad     Dairy     Fruit     Vegetarian     Kid-Friendly     Quick & Easy     Apple     Cherry     Grape     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

2/3 cup dried tart cherries*
1 cup boiling water
1/2 cup mayonnaise
3 tablespoons sour cream
2 tablespoons fresh lemon juice
1 teaspoon sugar
4 Granny Smith apples, cored, cut into 1/2-inch cubes
1 1/3 cups very thinly sliced celery
1 1/3 cups red seedless grapes, halved
Romaine lettuce leaves
Sweet and Spicy Candied Pecans

Steps:

  • Soak cherries in 1 cup boiling water until softened, about 10 minutes. Drain.
  • Whisk mayonnaise and next 3 ingredients in large bowl. Add apples, celery, grapes and cherries; toss. Season with salt and pepper.
  • Arrange lettuce on platter. Spoon salad over. Top salad with candied pecans.
  • *Sold at specialty foods stores, natural foods stores and some supermarkets.

15-MINUTE WALDORF ROMAINE SALAD



15-Minute Waldorf Romaine Salad image

Crunchy with Granny Smith apples, celery and walnuts, this 15-Minute Waldorf Romaine Salad is easy to make but impressive nonetheless!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings, 1 cup each

Number Of Ingredients 6

6 cups tightly packed torn romaine lettuce
1 Granny Smith apple, chopped
1 cup seedless red grapes, cut in half
3/4 cup sliced celery
3/4 cup KRAFT Honey Mustard Dressing
1/3 cup walnut halves

Steps:

  • Toss lettuce with fruit and celery in large bowl.
  • Add dressing; mix lightly.
  • Sprinkle with nuts.

Nutrition Facts : Calories 20, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

WALDORF SALAD WITH ROAST BEEF SANDWICH



Waldorf Salad with Roast Beef Sandwich image

Provided by Food Network

Time 15m

Yield Yield: 4 servings

Number Of Ingredients 12

2 tablespoons mayonnaise made with olive or soybean oil
2 tablespoons freshly squeezed lemon juice (about 1/2 lemon)
Salt and freshly ground black pepper, to taste
8 pecan halves, broken into pieces
4 celery stalks, sliced (1 cup)
2 small red apples, cored and cut into 1/2-inch cubes (about 1 1/2 cups)
Several romaine lettuce leaves, washed and dried
4 slices rye bread
2 tablespoons Dijon mustard
1/2 pound sliced lean roast beef
2 small tomatoes, sliced
2 cups light fruit-flavored yogurt

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.

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