Modern Waldorf Salad Recipes

MODERN WALDORF SALAD

Steps:

• If toasting in the oven (I like to use my toaster oven), preheat oven to 350 degrees.
• Spread out on evenly on a baking sheet. Make sure the nuts aren't overlapping each other.
• Toast for 5 - 7 minutes, checking often to avoid burning.
• Walnuts are ready when they are slightly darker.
• If toasting on a stove top, place the walnuts in a small, dry pan over medium heat. Toast for 1 - 2 minutes.
• In a large bowl, mix together yogurt, lemon juice, salt and pepper.
• Add apples, celery, red grapes and dates. Mix well and serve immediately.

MODERN WALDORF SALAD

Steps:

• Cook pasta according to package directions. Drain; rinse with cold water and drain well., Meanwhile, in a small bowl, mix yogurt, mayonnaise, milk, mustard and, if desired, thyme until blended. Toss apple with lemon juice., In a large bowl, combine pasta, apple, turkey, strawberries and celery. Add dressing; toss gently to coat. If desired, sprinkle with walnuts. Refrigerate until serving.

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.

MODERN WALDORF SALAD

Steps:

• Mix gelatine, sugar and salt in a saucepan.
• Add 1/2 cup water.
• Place over low heat and stir until disolved.
• Remove from heat and stir in remaining water and vinegar.
• Chill until slightly thickened.
• Add apples, celery and pecans.
• Pour into serving bowl and chill until set.

MODERN WALDORF SALAD

Steps:

• Mix mayonnaise, yogurt, orange juice, orange peel and Cajun seasoning in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
• Line large bowl with large outer leaves of lettuce. Chop enough remaining leaves into bite-size pieces to measure 6 cups (reserve remaining lettuce for another use). Place chopped lettuce in another large bowl. Using small sharp knife, cut off peel and white pith from grapefruit. Cut between membranes to release grapefruit segments. Cut segments in half. Place in bowl with chopped lettuce. Add diced pear, diced apple, halved grapes and chopped dates. Add dressing to salad and toss to coat.
• Transfer salad to leaf-lined bowl. Sprinkle salad with pine nuts and serve.

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.

WORLD'S BEST WALDORF SALAD

Steps:

• In a large bowl, sprinkle apples with 1 tablespoon lemon juice.
• Add celery, grapes, walnuts, and raisins.
• For dressing--------------.
• combine mayonnaise and 1/2 tsp lemon juice.
• Whip cream with sugar until fairly stiff.
• Fold whipped cream into the mayonnaise mixture.
• Mix with the apple mixture.
• Sprinkle with nutmeg.
• Chill at least one hour before serving.