Dragon Fruit Waldorf Salad Recipes

DRAGON FRUIT WALDORF SALAD RECIPE

Steps:

• Cut the dragon fruit into quarters, lengthwise. Peel off the skin. Cut the quarters widthwise into 1/4 inch thick slices.
• Whisk together the yogurt, mayonnaise, lemon juice, honey, ginger, and salt in a large bowl.
• Add the apples, grapes, dragon fruit, 3/4 of the cilantro, and 3/4 of the cashews and toss to combine.
• Refrigerate the salad for at least an hour to chill.
• Serve the salad over Bibb lettuce leaves, and sprinkle with the remaining cilantro and cashews.

WALDORF SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
• Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
• Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
• When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

DRAGON FRUIT WALDORF SALAD RECIPE

Steps:

• In a bowl take cubed dragon fruit, red apple, and green apple.
• In another small bowl whisk together yogurt, honey, mayonnaise, salt, ginger, and lime juice.
• Pour the prepared dressing over the cubed fruits.
• Next add in grapes, chopped almonds, cashews, walnuts, and cilantro.
• Toss to combine making sure the dressing is coating well the fruits.
• Refrigerate the salad for at least 30 minutes. Serve cold over a bed of lettuce

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.

WALDORF SALAD

Steps:

• Peel, core and medium dice the red delicious apples. Apples start with approximately 2 pounds of apple to yield 1 1/4 pounds of diced apple. Place in a mixing bowl and mix with the lemon juice. This will keep the apple from discoloring. Before dicing the celery, blanch it in boiling water for 60 seconds and cool it with cold water. This will bring out the sweet flavor and extend the salads shelf life. Combine diced apple, lemon juice, mayonnaise, celery and chill. Serve on a bed of lettuce topped with walnuts and add a simple fruit garnish. Traditionally this is also served with tiny sweet finger sandwiches. (Example: date nut bread and raspberry jam.)
• Serve with: Boston or Romaine leaf lettuce .