Waldorf Salad With Steel Cut Oats Recipes

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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.

WALDORF SALAD WITH STEEL-CUT OATS



Waldorf Salad With Steel-Cut Oats image

Amazing, amazing recipe from Cooking Light. I usually skip the bleu cheese, which cuts out about 130 calories.

Provided by Pinay0618

Categories     Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup steel cut oats, rinsed and drained
1 cup water
1 teaspoon kosher salt, divided
2/3 cup coarsely chopped walnuts
1 1/2 teaspoons honey
1/8 teaspoon ground red pepper
3 tablespoons extra-virgin olive oil
2 tablespoons sherry wine vinegar
1/2 teaspoon fresh ground black pepper
1 1/2 cups diced granny smith apples (about 1 large)
1 1/2 cups torn radicchio
1 1/2 cups red seedless grapes, halved
1/2 cup crumbled blue cheese

Steps:

  • Combine oats, 1 cup water, and 1/2 teaspoon kosher salt in a medium saucepan; bring to a boil. Reduce heat, and simmer for 7 minutes (do not stir) or until liquid almost evaporates. Remove from heat; fluff with a fork. Place oats in a medium bowl, and let stand for 10 minutes.
  • Combine walnuts, honey, and red pepper in a small nonstick skillet over medium heat; cook 4 minutes or until nuts are fragrant and honey is slightly caramelized, stirring occasionally.
  • Combine remaining 1/2 teaspoon salt, olive oil, vinegar, and black pepper in a small bowl, stirring with a whisk. Add dressing, apple, radicchio, and grapes to oats; toss well. Place 1 1/2 cups oat mixture on each of 4 plates, and top each serving with about 3 tablespoons walnut mixture and 2 tablespoons blue cheese.

Nutrition Facts : Calories 491.3, Fat 29.2, SaturatedFat 5.3, Cholesterol 9, Sodium 580.7, Carbohydrate 49.5, Fiber 7.3, Sugar 16.4, Protein 13.1

THE ORIGINAL WALDORF SALAD



The Original Waldorf Salad image

"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.

Provided by The New York Times

Categories     dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 1 serving (as a main course)

Number Of Ingredients 5

1 medium ripe apple
1 stalk celery, chopped
1/4 cup mayonnaise
Salt and pepper
2 cups lettuce, torn into bite-size pieces

Steps:

  • Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
  • In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.

Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams

INSTANT POT® STEEL-CUT OATS



Instant Pot® Steel-Cut Oats image

Steel-cut oats and the Instant Pot®: Two of my favorite 'discoveries' from the last 10 years. Top with ground flax seed, hemp seed, cinnamon, fruit, honey, syrup, vanilla extract, nut butter, etc.

Provided by MoMosGoGo

Categories     Oatmeal

Time 30m

Yield 2

Number Of Ingredients 2

3 cups water
1 cup steel-cut oats

Steps:

  • Combine water and oats in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 300 calories, Carbohydrate 54 g, Fat 5 g, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, Sodium 10.7 mg, Sugar 2 g

SIMPLE WALDORF SALAD



Simple Waldorf Salad image

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

2 large Gala or Honeycrisp apples, unpeeled and chopped (about 3 cups)
2 cups chopped celery
1/4 cup raisins
1/4 cup chopped walnuts, toasted
1/3 cup reduced-fat mayonnaise
1/3 cup plain yogurt

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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