Best 7 Waldorf Salad Iii Recipes
Waldorf salad is a classic American salad made with fresh apples, celery, walnuts, and mayonnaise. It is often served on a bed of lettuce or spinach. The salad was created in 1893 by Oscar Tschirky, the maître d'hôtel of the Waldorf Hotel in New York City. Waldorf salad quickly became a popular dish and has been enjoyed by people all over the world ever since. With its sweet and savory flavor and crunchy texture, Waldorf salad is a refreshing and delicious salad that is perfect for any occasion. In this article, we will explore some of the best recipes for Waldorf salad and provide tips on how to make the perfect salad.
Here are our top 7 tried and tested recipes!
WALDORF SALAD
Easy to make Waldorf Salad with mayonnaise and honey. Complete step-by-step, photo illustrated instructions on Taste of Southern.com.
Provided by Steve Gordon
Categories Salad
Time 20m
Yield Varies
Number Of Ingredients 9
Steps:
- Wash the apples and celery under cool running water.
- Slice the celery into small pieces. Set aside.
- Place mayonnaise in a large mixing bowl.
- Add the lemon juice.
- Add the honey.
- Add the salt.
- Add the black pepper.
- Whisk ingredients together to fully combine.
- Taste the dressing to see if it needs a bit more honey or sugar.
- Core the apples and cut into small diced pieces.
- Place apples in bowl with dressing. Toss to coat.
- Add the celery.
- Add the raisins.
- Add the walnuts if serving right away. Wait if not.
- Fold gently to fully coat with the dressing.
- Enjoy!
WALDORF SALAD III
This creamy Waldorf Salad boasts the addition of golden raisins, fluffy whipped cream and tangy lemon and orange juices to the usual apples, celery and mayonnaise.
Provided by COBRA
Categories Salad Waldorf Salad Recipes
Time 20m
Yield 9
Number Of Ingredients 9
Steps:
- Dice apples with skin still on. Place in a bowl of water with a little lemon juice to keep them from turning brown.
- In a large bowl, whisk together the mayonnaise, sugar, lemon juice and orange juice. Fold in the whipped cream.
- Drain the apples and add to the mayonnaise mixture, along with the celery and raisins. Stir until ingredients are evenly coated.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 35.4 g, Cholesterol 28.7 mg, Fat 42 g, Fiber 3 g, Protein 1.9 g, SaturatedFat 7.7 g, Sodium 319.3 mg, Sugar 27.2 g
THE ORIGINAL WALDORF SALAD
"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
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
WALDORF SALAD
Provided by Amanda Freitag
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 19
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.
NORTHWEST WALDORF SALAD
A regional Pacific Northwest dish that is oh so good. Cook time is chill time. Posted for Zaar World Tour III. *NOTE* I added some Splenda to the yougurt-sour cream mix.
Provided by Annacia
Categories Fruit
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 3 ingredients in a large bowl. Combine yogurt, sour cream, juice, and salt in a bowl, stirring well with a whisk. Drizzle yogurt mixture over celery mixture; toss gently.
- Peel, core, and chop pears.
- Add pears to salad, and toss gently. Cover and chill 1 hour.
Nutrition Facts : Calories 87.5, Fat 4.4, SaturatedFat 0.8, Cholesterol 3.2, Sodium 121.1, Carbohydrate 11.4, Fiber 2.5, Sugar 7, Protein 2.1
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
WALDORF SALAD III
I experiment and add whatever fruit, nuts and vegetables taste good with this. The original recipe from Woman's Home Companion Cookbook. 1946.
Provided by p j kirk
Categories Fruit
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Core apples, pare if desired or leave red skinned apples unpeeled; dice and sprinkle with lemon juice. Combine with celery and mayonnaise to moisten.
- Pile in lettuce cups or on other salad greens on individual plates.
- Just before serving sprinkle with nuts.
- Note: a little grated orange rind may be mixed with the salad or sprinkled over the nuts.
Nutrition Facts : Calories 407.7, Fat 26.1, SaturatedFat 2.5, Sodium 84.4, Carbohydrate 45, Fiber 10.3, Sugar 29.6, Protein 7.4
Tips:
- Use fresh, crisp ingredients: The fresher the ingredients, the better the salad will taste. Look for crisp apples, celery, and grapes. If you can, use homemade mayonnaise for a richer flavor.
- Don't overmix the salad: Overmixing will make the salad mushy. Gently toss the ingredients together until they are evenly coated.
- Serve the salad chilled: Waldorf salad is best served chilled. If you are making it ahead of time, store it in the refrigerator for at least 30 minutes before serving.
- Add nuts for a crunchy texture: Walnuts or pecans are a classic addition to Waldorf salad. They add a crunchy texture and a nutty flavor.
- Experiment with different fruits and vegetables: You can use different fruits and vegetables to make Waldorf salad. Some popular variations include adding pineapple, cranberries, or jicama.
Conclusion:
Waldorf salad is a classic American salad that is perfect for any occasion. It is easy to make, delicious, and refreshing. With its sweet and savory flavors, Waldorf salad is sure to please everyone at your table. So next time you are looking for a light and healthy salad, give Waldorf salad a try. You won't be disappointed!
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