Roast Beef Waldorf Salad Recipes
ROAST BEEF WALDORF SALAD
Many classic Waldorf ingredients are seen in this salad, but a few new entries make it bold and interesting. The horseradish in this dish provides a tangy "bite," but the dried fruit brings it back in balance with a sweet touch.
Provided by A.B. Hall
Categories One Dish Meal
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Chop the sliced roast beef into 2-inch chunks.
- Finely chop the cilantro and celery.
- Cut 4-5 thin slices from the red onion.
- Remove the apple's core and, skin intact, cut the apple into 1-inch pieces.
- Squeeze ½-1 tsp juice from the lemon.
- Combine all the ingredients in a medium bowl, stir/toss and serve.
- Serves four as a small dish or serves two as a large dish.
Nutrition Facts : Calories 383.8, Fat 17.3, SaturatedFat 3.8, Cholesterol 67.2, Sodium 412.8, Carbohydrate 34.9, Fiber 6.3, Sugar 11.4, Protein 27.3
PROVENCAL ROAST BEEF SALAD SANDWICH
Provided by Food Network
Yield 2 servings
Number Of Ingredients 8
Steps:
- Split rolls in half and score them with a sharp knife to make craters for dressing to seep into.
- Make dressing with olive paste, Dijon mustard, lemon juice and olive oil. Season with olive oil.
- Spoon dressing into rolls, top with roast beef, sliced tomato and sprigs of parsley. Drizzle on more dressing and top with pimiento.
WALDORF SALAD WITH ROAST BEEF SANDWICH
Provided by Food Network
Time 15m
Yield Yield: 4 servings
Number Of Ingredients 12
Steps:
- Combine the mayonnaise and lemon juice in a medium-size bowl. Season with salt and pepper to taste. Toast the pecans in a toaster oven for 1 minute, or until brown to bring out their flavor. Be careful-they burn easily. Toss the celery, apple and pecans in the mayonnaise mixture. Place lettuce leaves on 4 plates and spoon the salad onto the leaves to serve.
- Spread the bread with mustard. Divide the roast beef between each slice of bread. Top with the tomato slices. Serve any extra tomato slices on the side.
- Divide yogurt between 4 dessert bowls.
BARLEY WALDORF SALAD
To create this tasty twist on traditional Waldorf salads, simply cook the barley, then mix together all the ingredients. The memorable medley sent in by Sara Tschetter from Belle Plaine, Saskatchewan offers a nice change of pace from traditional rice and pasta salads served this time of year.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Cook barley according to package directions; drain and rinse in cold water. In a small serving bowl, combine barley, apples, walnuts, raisins, cream, mayonnaise and sugar. Cover and refrigerate until serving.
Nutrition Facts : Calories 348 calories, Fat 22g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 85mg sodium, Carbohydrate 36g carbohydrate (15g sugars, Fiber 6g fiber), Protein 5g protein.
THE WALDORF SALAD, REVISITED
You can make your own delicious dressing with low-fat buttermilk or lighten the richer salad-bar version by adding a dash of lemon juice or vinegar.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Combine all ingredients.
Nutrition Facts : Calories 375 g, Fat 21 g
CHEF JOHN'S WALDORF SALAD
A fruit salad has to be pretty darn good to actually get a name, and the venerable Waldorf salad is certainly worthy. Embellish this as you see fit, but I really like it best with just the four ingredients seen here. Things like dried cranberries can add a nice seasonal touch but, for me, the chewy fruit gets in the way of that addictive crunchy/crisp texture.
Provided by Chef John
Categories Salad Fruit Salad Recipes Apple Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl.
- Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing.
- Serve immediately or cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 30.9 g, Cholesterol 36 mg, Fat 48.5 g, Fiber 5.3 g, Protein 4.5 g, SaturatedFat 9.5 g, Sodium 426.5 mg, Sugar 19.7 g
ROAST BEEF SALAD
Make and share this Roast Beef Salad recipe from Food.com.
Provided by The Range Rover
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the beef,onion,and tomatoes in a large bowl.
- I small bowl whisk together the vinegar, oils, horseradish, and salt & pepper to taste; pour over the beef mixture and combine well.
Nutrition Facts : Calories 119.9, Fat 10.3, SaturatedFat 1.4, Sodium 220.5, Carbohydrate 6.3, Fiber 0.8, Sugar 4.5, Protein 0.7
SIMPLE WALDORF SALAD
This is my go-to salad when I need a quick little meal. When I want a sweeter taste, I use whipped cream instead of yogurt. -Wendy Masters, East Garafraxa, Ontario
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Combine apples, celery, raisins and walnuts. Add mayonnaise and yogurt; toss to coat. Refrigerate, covered, until serving.
Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 119mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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