Retro Waldorf Salad Recipes

WALDORF SALAD

Steps:

• Whisk mayonnaise, lemon juice, sugar, salt and pepper together in a large bowl.
• Add in the apples, grapes, celery and walnuts and stir well together.
• Serve chilled.

CLASSIC WALDORF SALAD

Steps:

• Add the diced apples to a large mixing bowl and sprinkle with the sugar and lemon juice. Toss to coat. Add the celery, grapes, and nuts.
• In another bowl, whip the whipping cream until peaks form, then gently fold in the mayonnaise. Fold into the apple mixture and season with the kosher salt. Taste and adjust the seasoning to your liking. Chill for 1 hour or overnight. Serve by itself or on a lettuce leaf.

WALDORF SALAD

Steps:

• Put the diced apples in a large mixing bowl.
• Stir in the lemon juice.
• Chop most of the walnuts roughly, keeping a few halves aside for garnish.
• Add the diced celery, cooked chicken breast and chopped walnuts to the apples in the large mixing bowl.
• Add the mayonnaise, a bit at a time, until the ingredients are well coated. You may need slightly more or less mayonnaise.
• Sprinkle the celery salt and ground pepper over the top of the salad and stir through thoroughly.
• Taste the salad for seasoning, adding a bit more pepper if you feel it is needed.
• Transfer the Waldorf Salad to a serving bowl and if time allows, refrigerate for about an hour before serving.
• Toss the reserved walnut halves over top for garnish.
• Sprinkle with parsley before serving, if desired.
• Refrigerate leftovers and use within 24 hours.

RETRO WALDORF SALAD

Steps:

• Core and chop the apples into bite-sized pieces. Cut the lemon in half and squeeze half of it over the chopped apple, mixing them together. This will prevent the apple pieces from browning.
• Add the chopped celery, grapes, and walnuts.
• Mix the dressing ingredients together (yogurt, sour cream, mustard, juice from the remaining half lemon, salt and pepper), then fold it into the salad.

WALDORF SALAD

Steps:

• Core apples.
• Pare if desired or leave red apple unpeeled.
• Dice them & sprinkle with lemon juice.
• Combine apples with celery & salt.
• Blend together mayonnaise, sugar & sour cream.
• Pour over apple mixture tossing lightly with a fork until apple pieces are well coated.
• Arrange salad in lettuce cups.
• Sprinkle with nuts.

WALDORF SALAD

Steps:

• Celery, nuts, apples, salad dressing.
• Serve on lettuce leaf.

CLASSIC WALDORF SALAD RECIPE

Steps:

• Preheat oven to 375° F. Line a baking sheet with parchment paper.
• In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the walnuts; toss to coat.
• Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until fragrant and golden brown. Keep a close eye on them so that they don't burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely (they will continue to harden as they cool).
• In a large bowl toss together the apples and lemon juice. Add the grapes, celery, candied walnuts, mayonnaise and parsley. Toss to coat. Season with salt and pepper to taste.
• Make a bed of lettuce on individual plates or on a larger platter. Top with the apple mixture and garnish with additional parsley.

CHICKEN WALDORF SALAD RECIPE

Steps:

• In a large bowl, toss together the chicken, grapes, apple, walnuts and celery. Set aside.
• In a small bowl, whisk together the mayonnaise, yogurt, lemon zest, lemon juice, salt, pepper, parsley and chives until smooth.
• Pour the dressing over the salad ingredients and toss to combine.
• Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

CLASSIC WALDORF SALAD

Steps:

• In medium bowl, combine mayonnaise, sugar, lemon juice and salt.
• Add apples and celery.
• Toss to coat.
• Cover and chill to blend flavors.
• Just before serving sprinkle with walnuts.

WALDORF SALAD

Steps:

• Step 1: In the bowl of a food processor or blender, combine 1 room-temperature egg, 1 room-temperature egg yolk, 1/4 teaspoon Dijon-style mustard, 1/8 teaspoon curry powder, 3/4 teaspoon salt and 1 tablespoon fresh lemon juice. Process about 10 seconds.
• Step 2: With machine running, slowly add 1/4 cup salad oil and 3/4 cup safflower oil, drizzling in a thin stream until oil is incorporated and mayonnaise is smooth. Fold 1/4 cup whipped cream into mayonnaise and cover and refrigerate. (Can be stored up to 3 days.)
• Step 1: In a large bowl, toss 2 medium diced Red Delicious apples with 1 tablespoon lemon juice and 1 tablespoon orange juice. Add 4 medium celery ribs (diced into 1/2-inch pieces), 2 tablespoons currants and 1 1/2 cups coarsely chopped walnuts. Toss with the mayonnaise to combine.
• Step 2: From 2 small heads Bibb or Boston lettuce, form the lettuce into ''cups'' arranged on individual serving plates. Fill with salad mixture. Garnish with 1 tablespoon julienned orange rind and fresh grapes.