Truffled Waldorf Salad Recipes

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.

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.

SIMPLE WALDORF SALAD

Steps:

• Combine apples, celery, raisins and walnuts. Add mayonnaise and yogurt; toss to coat. Refrigerate, covered, until serving.

WALDORF SALAD

Steps:

• Preheat the oven to 350 degree F. Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces. Half, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. In a medium bowl, mix the apples with the lemon juice, celery, and walnuts.
• In a small bowl, whisk together the mayonnaise, chives, sour cream, parsley, sugar, and lemon zest and season with pepper. Add the mayonnaise mixture to the apple mixture and stir to coat. Refrigerate if not using immediately. When ready to serve, arrange the lettuce leaves on a large platter, or divide them among 6 salad plates. Place the salad on the lettuce and serve.