Frozen Waldorf Salad Recipes

FROZEN WALDORF SALAD

Steps:

• Drain pineapple, reserving the juice. Set pineapple aside. In a saucepan, combine juice with sugar, eggs and salt. Cook, stirring constantly, over medium-low heat until slightly thickened. Remove from the heat; cool. Stir in pineapple, celery, apples and pecans. Fold in whipped cream. , Pour into a 9-in. square pan. Cover and freeze until firm. Let stand at room temperature for about 15 minutes before cutting. Serve on lettuce-lined plates if desired.

WALDORF SALAD

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.

WALDORF SALAD II

Steps:

• In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
• Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.

FROZEN WALDORF SALAD

Steps:

• In the top of a double broiler combine the eggs, sugar, pineapple juice, salt and lemon juice.
• Cook stirring constantly until thick.
• Cool and add celery, pineapple, nuts and apple.
• Gently fold in heavy cream.
• Freeze in one large or 12 individual molds.
• Serve frozen on lettuce.
• Garnish, if desired with mayonnaise.

FROZEN WALDORF SALAD

Steps:

• In a sauce pan, combine the sugar, pineapple juice, lemon juice, and salt over med heat, stirring constantly until thick. Remove from heat and let cool.
• Whip cream and fold it into the cooled syrup mixture. Stir in marshmallows, grapes, pineapples, apples, celery and nuts.
• Spread mixture into an 8 by 8-inch pan and freeze until frozen throughout, at least 2 hours.
• Remove the salad from freezer 5 minutes before serving. Then cut into 8 squares. Garnish with a cherry and a sprig of fresh mint.

GOLDA'S FROZEN WALDORF SALAD (PAULA DEEN)

Steps:

• In saucepan, combine sugar, pineapple juice, lemon juice, and salt. Cook over medium heat, stirring constantly until thick. Remove from heat and let cool.
• Whip cream and fold it into the cooled syrup mixture.
• Stir in marshmallows, grapes, pineapple, apples, celery and nuts. Spread mixture into an 8 by 8-inch pan and freeze until frozen through (at least 2 hours).
• Remove the salad from the freezer 5 minutes before serving.
• Cut into 8 squares. Garnish each serving with a cherry and a spring of fresh mint.

WALDORF SALAD

Steps:

• Whisk together the yogurt, mayonnaise, lemon juice, salt and pepper until smooth. Add in the Poached Chicken, celery, grapes, raisins and apples. Mix until the salad is coated in the dressing. Line the bottom of four serving bowls with 3 leaves lettuce. Divide the salad evenly among the bowls, over the lettuce. Sprinkle the walnuts on top of the salads and finish with the chives to serve.
• Place the celery, onions, carrots and wine in a large saucepot set over medium-high heat. Bring to a simmer and cook until the liquid reduces by half, 5 minutes. Add the chicken, and then pour enough stock to cover, adding more if needed. Bring to a simmer and cook until the meat falls off the bone, 30 to 45 minutes.
• Remove the chicken to a baking sheet and cool. Strain and reserve the broth for another use, like a soup or sauce. Cool the chicken, then shred the meat.

FROZEN WALDORF SALAD

Steps:

• Drain pineapple, reserving the juice. Set pineapple aside. In a saucepan, combine juice with sugar, eggs and salt. Cook, stirring constantly, over medium-low heat until slightly thickened. Remove from the heat cool. Stir in pineapple, celery, apples and pecans. Fold in whipped cream. Pour into a 9-in. square pan. Cover and freeze until firm. Let stand at room temperature for about 15 minutes before cutting. Serve on lettuce-lined plates if desired.© Copyright Reiman Publications, 1993-1997

FROZEN WALDORF SALAD

Steps:

• Drain pineapple, reserving the juice. Set pineapple aside. In a saucepan, combine juice with sugar, eggs and salt. Cook, stirring constantly, over medium-low heat until slightly thickened. Remove from the heat cool. Stir in pineapple, celery, apples and pecans. Fold in whipped cream. Pour into a 9-in. square pan. Cover and freeze until firm. Let stand at room temperature for about 15 minutes before cutting. Serve on lettuce-lined plates if desired.© Copyright Reiman Publications, 1993-1997