Waldorf Slaw With Bacon Recipes

WALDORF COLE SLAW

Steps:

• In a large bowl, mix all ingredients, tossing to combine. Chill for 2 hours before serving.

WALDORF SLAW

Steps:

• In a large bowl combine slaw mix, diced apples, and chopped walnuts; set aside.
• In a small bowl, stir to combine mayonnaise and poppy seed dressing. Pour dressing over slaw mixture and toss to combine. Cover and refrigerate 1 hour before serving.

WALDORF SLAW

Steps:

• In a large bowl, combine the cabbage, celery, apples and grapes. Mix the mayo with the vinegar and season. Stir it into the vegetables so that they are well coated. Sprinkle on the walnuts and serve. Will keep in the fridge for up to 3 days.

WALDORF SALAD WITH BROCCOLI

Steps:

• In a small bowl, combine the mayonnaise, honey and vinegar. Stir in the broccoli, apple, raisins and pecans. Refrigerate until serving.

WALDORF COLESLAW

Steps:

• Combine sour cream, vinegar, sugar, celery seed, salt& pepper.
• In large bowl combine coleslaw mix, apples, celery, raisins and walnuts; add sour cream mixture; toss to combine.
• Refrigerate at least 2 hrs or overnight.
• Toss before serving.

CRUNCHY BACON COLESLAW

Steps:

• Mix first 3 ingredients until blended.
• Combine remaining ingredients in large bowl. Add dressing mixture; toss to evenly coat.
• Refrigerate 1 hour.

WALDORF SALAD SLAW

Steps:

• In a large bowl, mix mayonnaise, sour cream, lemon juice, sugar and salt until combined.
• Add cabbage mix, apples, celery and raisins to bowl with dressing, toss well.
• Cover and refrigerate at least 30 minutes to allow cabbage to soften.
• To serve, sprinkle with walnuts.
• Garnish with radishes.

WALDORF CABBAGE SALAD

Steps:

• Use a chef's knife to slice cabbage into thin pieces 1 to 2 inches long. Do not use the large ribs of the cabbage, as they are too strongly flavored.
• In a large bowl, toss together the cabbage, apples, walnuts, celery, mayonnaise, sugar and salt until evenly coated. Serve immediately or store in the refrigerator for up to one day.

WALDORF COLESLAW

Steps:

• 1. In large bowl, sprinkle chopped apple with lemon juice. Add cabbage, grapes and pineapple toss gently.2. In small bowl, combine sour cream, sugar, 1 teaspoon lemon juice and salt blend well. Pour sour cream mixture over cabbage mixture toss until well coated. Serve immediately, or cover and refrigerate until serving time.3. Just before serving, sprinkle with walnuts.TIP: * To toast walnuts, spread on cookie sheet bake at 350°F. for 5 to 7 minutes or until golden brown, stirring occasionally. Or spread in thin layer in microwave-safe pie pan. Microwave on high for 4 to 7 minutes or until golden brown, stirring frequently.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 90 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 2 g 10% * Cholesterol: 5 mg 2% * Sodium: 80 mg 3% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 1 g 4% * Sugars: 8 g * Protein: 1 g * Vitamin A: 4% * Vitamin C: 20% * Calcium: 4% * Iron: 2% * Dietary Exchanges: 1/2 Fruit, 1 Vegetable, 1 Fat or 1/2 Carbohydrate, 1 Vegetable, 1 Fat

WALDORF COLESLAW

Steps:

• In a very large bowl stir together the cabbage, the apple strips, the celery, and the walnuts. In a small bowl whisk together the mayonnaise, the yogurt, the mustard, the sugar, the oil, the salt, and the vinegar until the dressing is smooth, pour the dressing over the cabbage mixture, and toss the slaw well. Chill the slaw, covered, for 2 hours. The slaw may be made 1 day in advance and kept covered and chilled. Serve the slaw topped with the apples slices.