Pacific Rims Waldorf Salad Recipes

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PACIFIC RIM GRILLED STEAK AND NOODLE SALAD



Pacific Rim Grilled Steak and Noodle Salad image

Provided by Food Network

Time 6h45m

Yield 6 to 8 servings

Number Of Ingredients 13

1 beef flank steak (1-1/2 to 2 pounds)
Noodle Salad (recipe follows)
Toasted sesame seeds and sliced green onions (optional)
2/3 cup teriyaki marinade and sauce
1/2 cup orange marmalade
3 tablespoons creamy peanut butter
2 tablespoons minced fresh ginger
4 garlic cloves, minced
8 ounces uncooked whole grain or wheat spaghetti
2 cups broccoli florets
1 medium red bell pepper, cut into 1/4-inch strips
1 cup carrots, cut into 1/4-inch diagonal slices
1/2 cup fresh basil, chopped

Steps:

  • Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  • Prepare Noodle Salad.
  • Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  • Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.
  • Noodle Salad: Cook whole grain or wheat spaghetti according to package directions, adding broccoli florets, red bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in fresh basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.

PACIFIC RIM CUCUMBER SALAD



Pacific Rim Cucumber Salad image

A cool summertime salad with ingredients from the Pacific rim. The salad has fresh herbs and a rice vinegar dressing. This salad can be served as an appetizer or a side dish. Use a mandolin to thin-slice cucumbers, radishes, and onion.

Provided by POTAGEKEMPCC

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

¼ cup seasoned rice vinegar
1 teaspoon white sugar, or to taste
1 bay leaf
salt and ground black pepper to taste
4 Japanese cucumbers - peeled, seeded, and sliced thin
2 cups thinly sliced daikon radish
1 tablespoon fine sea salt
1 cup thinly sliced sweet onion (such as Maui®)
2 cups grape tomatoes, halved
¼ cup chopped fresh chives
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1 teaspoon ground white pepper

Steps:

  • Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
  • Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
  • Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

Nutrition Facts : Calories 56.1 calories, Carbohydrate 12.5 g, Fat 0.3 g, Fiber 3.3 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 1104.5 mg, Sugar 6.2 g

PACIFIC RIM'S WALDORF SALAD



Pacific Rim's Waldorf Salad image

Pacific Rim's Waldorf Salad is a fusion of flavors from the Western Hemisphere. Rice Vinegar and Maple Syrup enhance flavor.

Provided by Potagekempcc

Categories     Apple

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1/3 cup Hellmann's mayonnaise
1/3 cup vanilla yogurt
2 teaspoons dark amber maple syrup
2 teaspoons seasoned rice vinegar
1/4 teaspoon fine sea salt
1 dash white pepper
1 cup celery (Medium Diced)
2/3 cup golden raisin
1 fresh lemon (Cut Quarters)
4 cups fuji apples (Medium Diced)
2 Asian pears (Medium Diced)
2 tablespoons unsalted butter
1/2 cup coconut
2/3 cup macadamia nuts (Chopped)
1 bunch fresh cilantro (Chopped)

Steps:

  • In a bowl combine mayonnaise, maple surup, seasoned rice vinegar, sea salt and white pepper. Wisk dressing until smooth and chill.
  • Place apples and pears into lemon water.
  • Heat a small saute pan add butter, coconut, macadamia nuts and toast until golden brown.
  • Add celery, raisins, apples, pears, coconut, nuts to salad and toss well. Fold in salad dressing. Season to taste with fine salt and white pepper.
  • Chill salad for 30 minutes.
  • Place salad on a chilled plates and serve.
  • Garnish with Fresh Chopped Cilantro.

Nutrition Facts : Calories 548.6, Fat 37.3, SaturatedFat 13.9, Cholesterol 23, Sodium 327.9, Carbohydrate 57.5, Fiber 10.4, Sugar 38.2, Protein 5.2

WALDORF SALAD



Waldorf Salad image

Provided by Amanda Freitag

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 19

1/2 cup plain yogurt
3 tablespoons mayonnaise
1 cup walnuts, roughly chopped and toasted
2 tablespoons finely chopped chives
2 tablespoons lemon juice
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 cups Poached Chicken, recipe follows
1 1/2 cups thinly sliced celery
1 cup red seedless grapes, halved
1/4 cup golden raisins
2 apples, cored and cut into 1/2-inch pieces
12 leaves Bibb lettuce
2 stalks celery, roughly chopped
2 onions, roughly chopped
1 carrot, peeled and chopped
1 cup white wine
2 pounds bone-in chicken legs
4 cups chicken stock, plus more if needed

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.

PACIFIC RIM'S WALDORF SALAD



Pacific Rim's Waldorf Salad image

Make and share this Pacific Rim's Waldorf Salad recipe from Food.com.

Provided by Potagekempcc

Categories     Apple

Time 15m

Yield 4 serving(s)

Number Of Ingredients 18

1/3 cup Hellmann's light mayonnaise
1/3 cup french vanilla yogurt
2 teaspoons dark amber maple syrup
2 teaspoons seasoned rice vinegar
1/4 teaspoon fine sea salt
1 dash white pepper
1 fresh lemon (Quartered)
1 cup fuji apple (Small Diced)
3 cups apples (Arkansas black, Small Diced)
1 Asian pear (Small Diced)
1 tablespoon unsalted butter
1/2 cup fresh coconut (Grated)
2/3 cup toasted sliced almonds
1 cup celery (Sliced Thin)
2/3 cup golden raisin
1 cup red seedless grapes (Cut in Half)
1 head red leaf lettuce
1 cup cilantro (Chopped)

Steps:

  • In a bowl combine mayonnaise, vanilla yogurt, maple syrup, seasoned rice vinegar, sea salt, white pepper and whisk dressing until smooth.
  • Add diced apples and pears to salad.
  • In a small saute pan melt butter, add coconut, almonds, toast until light brown and add to salad.
  • Fold in celery, raisins and grapes. Season with salt and pepper to taste. Cover salad with plastic and chill for 10 minutes.
  • Cover chilled salad plate with Red Leaf Lettuce, place salad on plates.
  • Garnish salads with fresh chopped cilantro.

Nutrition Facts : Calories 482.8, Fat 25.8, SaturatedFat 7, Cholesterol 15.7, Sodium 343, Carbohydrate 62.3, Fiber 10, Sugar 43.6, Protein 9.2

PACIFIC RIM CUCUMBER SALAD



Pacific Rim Cucumber Salad image

A cool summertime salad with ingredients from the Pacific rim. The salad has fresh herbs and a rice vinegar dressing. This salad can be served as an appetizer or a side dish. Use a mandolin to thin-slice cucumbers, radishes, and onion.

Provided by POTAGEKEMPCC

Categories     Cucumber Salad

Time 1h10m

Yield 6

Number Of Ingredients 13

¼ cup seasoned rice vinegar
1 teaspoon white sugar, or to taste
1 bay leaf
salt and ground black pepper to taste
4 Japanese cucumbers - peeled, seeded, and sliced thin
2 cups thinly sliced daikon radish
1 tablespoon fine sea salt
1 cup thinly sliced sweet onion (such as Maui®)
2 cups grape tomatoes, halved
¼ cup chopped fresh chives
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1 teaspoon ground white pepper

Steps:

  • Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
  • Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
  • Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

Nutrition Facts : Calories 56.1 calories, Carbohydrate 12.5 g, Fat 0.3 g, Fiber 3.3 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 1104.5 mg, Sugar 6.2 g

PACIFIC SIZZLE SALAD



Pacific Sizzle Salad image

Make and share this Pacific Sizzle Salad recipe from Food.com.

Provided by BurtonFanatic

Categories     Salad Dressings

Time 10m

Yield 10 serving(s)

Number Of Ingredients 11

1 (11 ounce) can mandarin orange segments, chilled and drained
1 mango, peeled and cubed
1 medium avocado, peeled, pitted and cubed
1 medium cucumber, peeled, seeded and cubed
1 red bell pepper, cut into thin strips
3 tablespoons lime juice
2 tablespoons ginger flavored soy sauce
1 tablespoon stir-fry sauce
2 tablespoons brown sugar
2 tablespoons minced red onions
2 tablespoons minced cilantro

Steps:

  • In large bowl, toss together mandarin oranges, mangoes, avocado, cucumber and bell pepper with lime juice.
  • Combine remaining ingredients for dressing small bowl; blend well and toss gently with mandarin orange mixture.
  • Stir in cilantro and serve immediately.

Nutrition Facts : Calories 86.1, Fat 3.2, SaturatedFat 0.5, Sodium 229.1, Carbohydrate 15, Fiber 2.8, Sugar 10.5, Protein 1.5

PACIFIC RIM SALAD



Pacific Rim Salad image

National Beef Cook-Off winning recipe from 1990 by Annette Erbeck. Sirloin steak is marinated in a sweet Asian sauce, then fried and tossed with spinach, sprouts, and a hot vinaigrette dressing.

Provided by Allrecipes Member

Time 3h

Yield 6

Number Of Ingredients 17

2 pounds boneless beef top sirloin steak, cut 1 1/2 inches thick
¾ cup reduced-sodium soy sauce
½ cup sugar
1 ½ tablespoons grated fresh ginger
3 cloves garlic, minced
1 pound fresh spinach, stems removed and leaves torn bite-size pieces
4 ounces fresh bean sprouts
6 medium (2-1/2" dia)s center cut thin red onion slices, separated into rings
¼ cup catsup
¼ cup rice wine vinegar
2 tablespoons vegetable oil
⅛ teaspoon hot pepper sauce
2 tablespoons sugar
2 teaspoons dark sesame oil
1 tablespoon sesame seeds, toasted
1 large fresh enoki mushrooms or button mushrooms
4 each Cherry tomatoes

Steps:

  • Trim excess fat from the beef steak. Combine soy sauce, 1/2 cup sugar, ginger and garlic. Stirring to dissolve sugar. Reserve two tablespoons marinade mixture. Place steak and remaining marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 2 to 4 hours, turning occasionally.
  • Remove steak from marinade; pat dry with paper towels. Discard marinade. Heat large heavy frying pan over medium high until hot. Add steak to sear 4 to 6 minutes, turning once. Reduce heat to medium. Continue cooking 10 to 12 minutes or until steak is rare to medium rare or to desired doneness, turning once. Let steak stand 10 minutes before carving.
  • Meanwhile combine spinach, bean sprouts and onion in a large bowl. Combine catsup, vinegar, vegetable oil, pepper sauce, remaining two tablespoons of sugar and reserved 2 tablespoons marinade in a saucepan.
  • Carve steak into thin slices. Bring dressing to a boil over medium heat, stirring constantly. Remove from heat; stir in sesame oil. Pour hot dressing over spinach mixture and toss. Place spinach mixture on platter. Arrange beef on top of salad; sprinkle with sesame seeds. Garnish with mushrooms and cherry tomatoes.

Nutrition Facts : Calories 440.5 calories, Carbohydrate 41.9 g, Cholesterol 92.2 mg, Fat 14.1 g, Fiber 4.5 g, Protein 38.4 g, SaturatedFat 3.5 g, Sodium 1329.1 mg, Sugar 29.4 g

PACIFIC RIM RAMEN NOODLE SALAD WITH GRAPES



Pacific Rim Ramen Noodle Salad with Grapes image

Provided by Food Network

Number Of Ingredients 15

5 ea. packages raw ramen noodles, original flavor, broken up in to 1" chunks (reserve seasoning packs)
4½ cups chicken meat, cooked, diced 1/2"
1 cup green onion, sliced 1/8"
2 cups carrot, julienne 1/8"
6 cups green grapes, whole, stemmed
1½ packed gallon green cabbage, shredded 1/4"-1/8"
1 cup sliced almonds, toasted
¼ cup sesame seeds, toasted
5 each seasoning packets from ramen
1¼ cups white wine vinegar
2 Tbsp. sesame oil
1 cup salad oil
1¼ cups sugar
1 Tbsp Kosher salt
¼ tsp. crushed red pepper flakes

Steps:

  • Place all dry mix ingredients in a clean container; label, date, initial and refrigerate until needed. In a stainless bowl, whisk together dressing ingredients until sugar is dissolved. Pour dressing over salad and toss to coat. Place in a clean container; label, date, initial and refrigerate for 1 hour before serving.

PACIFIC RIM LAMB SALAD



Pacific Rim Lamb Salad image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds boneless leg of lamb
3 tablespoons plus 1 teaspoon finely minced lemon grass
7 or 8 tablespoons lime juice, about 3 limes
1/2 teaspoon plus 2 tablespoons fish sauce (nam pla or nuoc mam)
4 large cloves garlic
1/2 to 1 teaspoon hot pepper flakes
1 1/2 cups finely chopped red onion
4 large slightly ripe mangos, cubed
4 tablespoons finely chopped basil
4 tablespoons chopped cilantro, plus cilantro for garnish
1 1/2 pounds fresh linguine or fettuccine, cooked, drained and cooled

Steps:

  • Remove all the fat from the lamb, and slice it into 1/8-inch-thick pieces. Combine 2 teaspoons of lemon grass, 2 teaspoons lime juice and 1/2 teaspoon fish sauce in a bowl large enough to hold the meat. Mix the meat with the marinade, and set aside for 10 minutes. Then, either grill the lamb on a stove-top grill or broil until it is browned on both sides but still pink inside, just a few minutes.
  • Heat a small sauté pan; spray with nonstick spray, and sauté the garlic for 30 seconds, stirring constantly. Spoon into a bowl large enough to hold all the ingredients.
  • To the bowl add the remaining lemon grass, lime juice, fish sauce, hot pepper flakes, red onion, mango, basil and chopped cilantro, and stir well.
  • Dice meat finely, and add to bowl. Stir well. Stir in pasta, and mix thoroughly, using your hands if necessary.
  • Chill the salad for a couple of hours or overnight, and serve, garnished with additional cilantro if desired.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 10 grams, Carbohydrate 103 grams, Fat 20 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 609 milligrams, Sugar 33 grams

PACIFIC FLAVOURS SALAD



Pacific Flavours Salad image

Make and share this Pacific Flavours Salad recipe from Food.com.

Provided by Latchy

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

4 -6 cups baby greens
2 papayas, slightly under ripe
1/3 cup pine nuts
2 ounces rice noodles (Asian)
2 cups oil, flavourless
1 dash nutmeg
2 teaspoons finely grated orange zest
1/3 cup fresh orange juice
1/3 cup balsamic vinegar
1/3 cup light olive oil
2 tablespoons light soy sauce
1 teaspoon Asian chili sauce
2 tablespoons finely minced ginger
3 tablespoons minced cilantro
3 tablespoons minced fresh mint leaves

Steps:

  • Heat oven to 325°.
  • Peel papaya, cut in half and scoop& discard seeds.
  • Cut flesh into about 1/2-inch cubes.
  • Spread pine nuts on tray and toast until light golden about 8 minutes.
  • Place the rice sticks into a large bag and separate into small bundles (the bag keeps things from getting messy).
  • Place the oil in a wok over med heat until the end of a rice stick expands immediately, when put in the oil.
  • Add a small bundle of rice sticks till the moment they expand about 3 seconds, turn them over with tongs cook other side 3 seconds, remove and drain on paper towels.
  • Repeat with remaining rice sticks.
  • Store in a paper bag at room temperature.
  • Place the lettuce greens and papaya in a very large mixing bowl; whisk the dressing and pour over and toss until evenly mixed.
  • Gently fold in the rice sticks trying to keep them as large as possible.
  • Transfer salad to dinner plates, sprinkle on the nuts and shake a little nutmeg over each salad.

Nutrition Facts : Calories 974.6, Fat 90.6, SaturatedFat 11.7, Sodium 377.9, Carbohydrate 42.8, Fiber 5.3, Sugar 24.1, Protein 3.6

PACIFIC-RIM CAESAR SALAD



Pacific-Rim Caesar Salad image

Categories     Salad     Garlic     Leafy Green     Low Carb     Parmesan     Winter     Lemongrass     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 12

1 tablespoon sesame seeds
1/4 cup fresh lime juice
2 tablespoons mayonnaise
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced lemongrass*
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla)**
2 garlic cloves, peeled
2 teaspoons chili-garlic sauce**
1/2 cup vegetable oil
1large head of romaine lettuce, torn into bite-size pieces (about 15 cups loosely packed)
1 cup (packed) grated Parmesan cheese (about 3 ounces)

Steps:

  • Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.
  • Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.
  • Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.
  • Available at Asian markets and in the produce section of some supermarkets.
  • ** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.

PACIFIC RIM CUCUMBER SALAD



Pacific Rim Cucumber Salad image

A cool summertime salad with ingredients from the Pacific rim. The salad has fresh herbs and a rice vinegar dressing. This salad can be served as an appetizer or a side dish. Use a mandolin to thin-slice cucumbers, radishes, and onion.

Provided by POTAGEKEMPCC

Categories     Cucumber Salad

Time 1h10m

Yield 6

Number Of Ingredients 13

¼ cup seasoned rice vinegar
1 teaspoon white sugar, or to taste
1 bay leaf
salt and ground black pepper to taste
4 Japanese cucumbers - peeled, seeded, and sliced thin
2 cups thinly sliced daikon radish
1 tablespoon fine sea salt
1 cup thinly sliced sweet onion (such as Maui®)
2 cups grape tomatoes, halved
¼ cup chopped fresh chives
2 tablespoons chopped fresh cilantro
1 tablespoon minced garlic
1 teaspoon ground white pepper

Steps:

  • Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
  • Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
  • Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

Nutrition Facts : Calories 56.1 calories, Carbohydrate 12.5 g, Fat 0.3 g, Fiber 3.3 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 1104.5 mg, Sugar 6.2 g

PACIFIC RIM SUMMER SALAD



Pacific Rim Summer Salad image

Make and share this Pacific Rim Summer Salad recipe from Food.com.

Provided by Potagekempcc

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 heads red-leaf lettuce (Leaves Pat Dry)
1 cup kalamata olive (Pitted, sliced)
4 tablespoons flat leaf parsley (Chopped)
3 japanese cucumbers (Seeds removed, Sliced Thin)
4 cups daikon radishes (Sliced Thin)
2 anaheim chilies (Fine Diced)
1 (14 ounce) can hearts of palm (Sliced )
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
3/4 cup lemon yogurt
2 tablespoons lemon zest
1 tablespoon fresh lime juice
1 pinch cayenne pepper

Steps:

  • Chill lettuce leaves and salad plates for 15 minutes.
  • Place olives, parsley, cucumbers, radishes ,chilles, hearts of palm, salt, pepper in a bowl and toss the salad.
  • In a small bowl combine lemon yogurt, lemon zest, lime juice and cayenne pepper. Whisk dressing until smooth. Season with salt and pepper to taste. Fold dressing into salad, cover with plastic and chill for 15 minutes.
  • Assemble the salad.
  • Place Red-Leaf lettuce leaves on chilled salad plates and add salad.
  • Garnish salads with fresh chopped parsley and sliced Kamata olive.

Nutrition Facts : Calories 184.9, Fat 5.4, SaturatedFat 1, Cholesterol 1.8, Sodium 888.7, Carbohydrate 30.4, Fiber 6.8, Sugar 14.6, Protein 8.9

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From foodiecrush.com


PEAR WALDORF SALAD | RECIPE - PACIFIC NORTHWEST CANNED PEAR SERVICE
Method. Whisk together the mayonnaise, yogurt, herbs, nutmeg, salt and pepper in a large bowl. Fold in the diced pears, celery and walnuts. To serve, place a lettuce leaf (or about 1/2 cup mixed greens) on each plate and top with 1/2 cup of Pear Waldorf salad filling.
From eatcannedpears.com


SOBO'S PACIFIC RIM SALAD - HOUSE & HOME
2020-01-24 Ginger Soy Vinaigrette. 1⁄4 cup soy sauce; 2 tbsp mushroom soy sauce; 2 tbsp mirin; 1 tbsp rice vinegar; 1 tbsp lime juice; 1 tbsp honey; 1 tbsp minced garlic
From houseandhome.com


WALDORF SALAD RECIPE - TOM KERRIDGE
1: Preheat the oven to 180°C/ Fan 169°C/ Gas 4. Scatter the walnuts on a baking sheet and toast in the oven for 6-9 minutes until fragrant; be careful not to let them burn. Transfer to a plate and let cool slightly, then crumble roughly. 2: Using a vegetable peeler, peel away the strings from the celery, then slice the stalks thinly.
From tomkerridge.com


RECIPE: PACIFIC RIM GRILLED PORK SALAD - RECIPELINK.COM
Pacific Rim Grilled Pork Salad 6 servings 1/4 cup dry sherry 1/4 cup soy sauce 4 tablespoons grated ginger root 3 cloves garlic, minced 1 1/2 pounds boneless pork loin, cut in 1/2" thick slices 1/4 cup hoisin sauce 2 tablespoons brown sugar 2 tablespoons rice vinegar 1 tablespoon canola oil 1 teaspoon sesame oil 8 cups fresh spinach 4 cups Boston lettuces 6 red onions, slices 1 …
From recipelink.com


BEST WALDORF SALAD RECIPE - HOW TO MAKE IT - BOULDER LOCAVORE®
2021-06-29 Add the celery, walnuts, grapes and mayonniase. Toss to coat. Season with salt and pepper to taste. Divide the lettuce between two serving plates or bowl. Add half of the salad mixture to each plate on top of the lettuce. Keep leftover in the fridge for up to three days.
From boulderlocavore.com


PACIFIC RIM CHICKEN SALAD - HOUSE & HOME
2016-08-18 Pull meat into thick shreds. Refrigerate until ready to use. To make dressing, whisk together all ingredients in a medium bowl until sugar. is dissolved. Cover. Refrigerate. Place rice in a small frying pan over medium heat. Cook, stirring, until lightly golden, 10 minutes. Transfer to …
From houseandhome.com


PACIFIC RIM'S WALDORF SALAD - GLUTEN FREE RECIPES
Pacific Rim's Waldorf Salad might be just the side dish you are searching for. This recipe makes 4 servings with 598 calories, 10g of protein, and 36g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. A mixture of lettuce, sea salt, maple syrup ...
From fooddiez.com


MACY'S PACIFIC RIM PASTA SALAD - RELUCTANT ENTERTAINER
2022-06-12 Making this salad is super easy! But don’t overcook the pasta! In a large pot of boiling salted water, cook pasta until al dente. Drain and cool. Toss the pasta, turkey, celery, red grapes, and green onions. Add in the dressing and parsley. Garnish the serving bowl with a few sprinkles of parsley and serve!
From reluctantentertainer.com


WALDORF SALAD - THE DARING GOURMET
2020-01-01 Add the apples, celery, grapes, walnuts and raisins (if using) to a large mixing bowl. In a separate bowl stir together the mayonnaise, yogurt, lemon juice, sugar, salt and pepper. Pour the dressing over the salad. Stir to thoroughly combine and coat the salad. Serve immediately on a bed of green leaf lettuce or cover and refrigerate.
From daringgourmet.com


NORTHWEST WALDORF SALAD RECIPE | MYRECIPES
Recipes; Northwest Waldorf Salad; Northwest Waldorf Salad. Rating: 4 stars. 1 Ratings. 5 star values: 0 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews Add Review 1 Rating 1 Review A salad with origins in New York City takes on Northwest flair with juicy pears, hazelnuts, and dried cherries. By Cynthia Nims. Recipe by Cooking Light …
From myrecipes.com


PACIFIC RIM CHICKEN SALAD | ASTORIA CO+OP
Bake Chicken for 25 min at 350 or until done, cool. Mix the Dressing ingredients. Cut chicken into bite sized pieces and add chicken to dressing. Prepare the vegetables and place in large bowl. Pour dressing and chicken over salad and toss well.
From astoria.coop


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