VEGAN WALDORF SALAD
This Vegan Waldorf Salad is bursting with fresh flavors of apple, celery, grape, walnut and raisins in a creamy mayonnaise dressing, the perfect salad for summer cookouts or the holiday menu.
Provided by Michelle Blackwood, RN
Categories Salad
Time 10m
Number Of Ingredients 10
Steps:
- In a medium bowl combine, vegan mayonnaise, lemon juice, maple syrup, and salt. Whisk to combine.
- Add apples, grapes, raisins, celery, walnuts. Stir until fully combines.
- Refrigerate for at least one hour before serving.
Nutrition Facts : Calories 262, Carbohydrate 34, Fat 14, Protein 5
VEGAN WALDORF SALAD
This Vegan Waldorf Salad is creamy, refreshing and perfectly balanced for a delicious side or entree. Made from grapes, apples, walnuts and optional celery.
Provided by Liz Madsen
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- The first thing to do to make this simple, satisfying salad (I like alliteration, OK?) is to cut up all your apples, celery, and grapes. I just slice my grapes in half. Give a rough chop to your walnuts too if they're not already in pieces when you buy them. TIP: walnut pieces are cheaper than whole walnuts because it's harder to extract the nut from the shell without breaking it, so they usually put a higher price on whole nuts. The same is true with other nuts, especially cashews which are very expensive.
- For the lettuce, wash and dry the leaves. I like to use a salad spinner for this. If you're going to mix your greens into the salad, cut them or tear them into bite sized pieces. If not, line them around a bowl like I did.
- Make the dressing: add all dressing ingredients to your blender and blend until smooth. If you're going to just mix your greens in, add everything to one bowl and mix it all up and serve! You're done!
- If you're going that extra step to make it look pretty, mix the chopped ingredients and the dressing well in a separate bowl, then add that mixture carefully to your leaf lined bowl.
- Refrigerate the salad for up to 3 days in the fridge. The lettuce may wilt a bit. If you are making this in advance for an event, I'd make it no more than 12 hours in advance for best results.
Nutrition Facts : ServingSize 2 cups, Calories 440 calories, Sugar 20.4 g, Sodium 364.2 mg, Fat 24.5 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 45.6 g, Fiber 10.6 g, Protein 16.5 g, Cholesterol 0 mg
WALDORF SALAD
The great combo of flavours turn this dead simple salad into something really special
Provided by Jamie Oliver
Categories Light meals Vegetables British Fruit Sides Starters
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C/350°F/gas 4. Place the grapes on a baking tray, finely grate over the zest from ½ the lemon, drizzle with a little oil and season with sea salt and black pepper.
- Place in the hot oven for 15 minutes, then add the walnuts and roast for a further 5 to 10 minutes, or until the grapes are soft and caramelised and the walnuts are golden.
- Meanwhile, make the dressing. Place the mustard and yoghurt into a bowl and whisk well. Pick, finely chop and add the tarragon leaves, squeeze in the lemon juice and mix well, then season to taste.
- Trim and chop the celery into 1cm chunks, slice the apple into large matchsticks, then place into a large bowl. Discard the tatty outer lettuce leaves, then roughly chop and add to the bowl. Pick the grapes off their stalks and add to the bowl. Drizzle over the yoghurt dressing and toss well. Place onto a platter, roughly chop and sprinkle over the walnuts, then serve.
Nutrition Facts : Calories 218 calories, Fat 12.5 g fat, SaturatedFat 1.4 g saturated fat, Protein 6.9 g protein, Carbohydrate 20 g carbohydrate, Sugar 19.6 g sugar, Sodium 0.6 g salt, Fiber 2.3 g fibre
VEGAN WALDORF SALAD (GLUTEN-FREE, PLANT-BASED)
Vegan Waldorf Salad. A sweet/savory dish, light on its feet but filling enough to be an entree. This plant-based, gluten free salad is the ultimate way to step into fall!
Provided by Nutritionicity
Categories salad
Time 20m
Yield 8
Number Of Ingredients 16
Steps:
- Dressing
- 1) Soak cashews in 1 1/4 cups very hot water for about 20 minutes. Cashews should be soft and tender. Rinse and drain.
- 2) Add soaked cashews and remaining dressing ingredients to blender or food processor. Pulse a few times to break down nuts then blend on high speed, stopping periodically to scrape sides. If you are using the extra large blending container you will have to scrape frequently for the first minute.
- Salad
- 1) Core and chop apple. Add to medium mixing bowl. Bathe apple in 2 tablespoons lemon juice. This must be done immediately to prevent apple from browning.
- 2) Chop grapes, celery, and nuts and add along with raisins to bowl containing apple. Stir to blend ingredients.
- 3) Dollop salad mixture with 1/2 cup of dressing and stir gently until evenly mixed. If a more heavily dressed salad is desired add more dressing at this point. Optionally reserve some dressing to add to salad after chilling.
- 4) Salad may be eaten immediately but is best when chilled (about an hour). After chilling add more dressing and serve on a bed of greens such as Boston or green leaf lettuce. Store in refrigerator for 2 or 3 days.
VEGAN WALDORF SALAD WITH CHICKPEAS
A creamy, tangy, sweet, and crunchy salad perfect for lettuce wraps, sandwiches, or all on its own! Naturally vegan and gluten free.
Provided by Fooduzzi
Time 10m
Yield 3-4 servings
Number Of Ingredients 7
Steps:
- Mix your hummus and lemon juice together in a small bowl. Season with salt and pepper and set aside.
- Mix your chickpeas, grapes, walnuts, and apple chunks in a large bowl. Pour your sauce over the top and toss to coat. T.aste, and adjust seasoning as necessary.
- Serve on bread, in lettuce wraps, or on its own!
WALDORF SALAD
In this healthy rendition of the classic salad, nonfat yogurt replaces mayonnaise. It also includes fewer walnuts -- and these are toasted to bring out their flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 12
Steps:
- Place apples, celery, and grapes in a medium bowl, and toss with juice of half the lemon. In another bowl, whisk together yogurt, mustard, honey, and juice of remaining half lemon. Pour half of the dressing over the apple mixture, tossing to combine. Serve over greens, drizzling remaining dressing over salad. Garnish the salad with chopped walnuts and snipped chives.
Nutrition Facts : Calories 82 g, Fat 3 g, Fiber 2 g, Protein 3 g, Sodium 46 g
HEALTHY WALDORF SALAD WITH APPLE VINEGAR DRESSING
This healthy Waldorf salad is a vegan take on the classic Waldorf salad. Deliciously creamy apple cider vinegar dressing is used instead of mayonnaise for a lighter and fresher version. Perfect for your Labor Day vegan menu!
Provided by Elena Szeliga
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- Start by making the dressing. Place soaked cashews, apple cider vinegar, mustard, agave syrup, nutritional yeast into a high speed blender and pulse until smooth gradually adding water until the dressing looks as thick as mayonnaise. Try and season with salt and black pepper to taste.
- Slice grapes in halves. Core and chop apples. Combine grapes, apples, toasted walnuts and chopped parsley with the dressing and stir well. Serve the Waldorf salad on a bed of fresh lettuce. Enjoy!
Nutrition Facts : Calories 611 kcal, Carbohydrate 50 g, Protein 15 g, Fat 43 g, SaturatedFat 5 g, Sodium 38 mg, Fiber 8 g, Sugar 29 g, ServingSize 1 serving
VEGAN WALDORF SALAD
Our Vegan Waldorf recipe is BETTER than the original! Why? Well, because of that heavenly creamy dressing that we have tossed those classic ingredients in!
Provided by Anastasia
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Wash, trim and remove the cores from your apples then slice thinly into half-moons using a v-slicer or sharp knife.
- To prevent your apples from browning place them in salted water using one teaspoon of salt for every two cups of water.
- Wash your celery stalks, trim the white ends and the top of leaves. Use a vegetable peeler, to de-thread if you have time.
- Then finely chop the celery into small dice or thinly slice it in a food processor.
- Wash your grapes then cut in half.
- Chop your toasted walnuts (it is important to chop them so your dressing is smooth and not lumpy). Place the walnuts in a blender with the oil and blitz until it comes together.
- Add the apple cider vinegar, maple syrup and season. Blitz until creamy, taste and adjust seasoning. Add some water to loosen it if it is still a bit thick.
- Strain your apples well and pat dry,
- Add everything to a large mixing bowl, pour over the dressing and season.
- Mix well until everything is well coated with the dressing. Arrange in a salad bowl and keep chilled until ready to serve.
Nutrition Facts : Calories 472 kcal, Carbohydrate 34 g, Protein 5 g, Fat 38 g, SaturatedFat 4 g, Sodium 44 mg, Fiber 7 g, Sugar 20 g, UnsaturatedFat 32 g, ServingSize 1 serving
VEGETARIAN WALDORF SALAD
If possible make the salad the day it is going to be served so the apples don't turn brown. Some people prefer tart apples over sweet ones so use your favorite. This salad is also good served on chopped watercress. Enjoy and have a Happy Thanksgiving!
Provided by June
Categories Salad Waldorf Salad Recipes
Yield 4
Number Of Ingredients 9
Steps:
- In a salad bowl, toss together the apples, lemon juice, celery, walnuts, raisins and grapes.
- In a separate bowl, fold together the whipped cream and mayonnaise; add to salad and mix well. Sprinkle with nutmeg and chill before serving.
Nutrition Facts : Calories 326.5 calories, Carbohydrate 24.5 g, Cholesterol 46 mg, Fat 27.1 g, Fiber 4.5 g, Protein 2.9 g, SaturatedFat 9.1 g, Sodium 98.6 mg, Sugar 14.1 g
CLASSIC WALDORF SALAD
Crunchy with crisp apples, celery and toasted nuts, this easy Waldorf salad is a classic recipe perfect for a crowd any time of year.
Provided by Heidi
Categories Salad
Time 10m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 245 kcal, Carbohydrate 15 g, Protein 2 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 275 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving
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