Best Lubys Cafeteria Waldorf Salad Recipes

LUBY'S CAFETERIA WALDORF SALAD

Steps:

• In large bowl, combine apples and next three ingredients ingredients; toss lightly to coat evenly.
• In another bowl, whip cream at high speed with an electric mixer just until stiff peaks form, taking care not to overbeat. Blend in sugar and vanilla.
• Fold into fruit.
• Cover and refrigerate at least 2 hours. Garnish with walnuts.

LUBY'S CAFETERIA'S SPANISH COLE SLAW

Steps:

• In a large bowl, combine cabbage, pickles, green bell pepper, parsley, green onions, carrots and red pepper.
• For dressing, combine water, pickle juice, vinegar, sugar, oil, salt and pepper.
• Whisk until well blended.
• Pour dressing over cabbage mixture and toss lightly to coat evenly.
• Cover and refrigerate at least 2 hours, tossing lightly serveral times.
• ~NOTE~To shredded cabbage the Luby's way (for slaw that is easy to eat) cut cabbage in half lengthwise and remove core.
• Cut crosswise into 1/8-inch slices into 2-inch lengths.

LUBY'S CAFETERIA CHEESE ENCHILADAS WITH CHILI SAUCE

Steps:

• To make sauce, brown ground beef in a large saucepan or Dutch oven along with the onions, garlic powder, salt and pepper.
• Drain meat on paper towels.
• Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin.
• Mix well, breaking up tomatoes with a spoon.
• Bring to a boil.
• Reduce heat and simmer uncovered for one hour.
• In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.
• Gradually add the cornstarch mixture to the chili sauce, stirring constantly.
• Continue cooking sauce for about 5 more minutes.
• For enchiladas, heat oven to 350°F.
• Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking.
• Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels.
• In a large bowl, combine Cheddar cheese and onions.
• Mix well.
• Spoon 1/3 cup cheese mixture down the center of each warm tortilla.
• Roll up and place seam side down into two 11X7-inch baking dishes.
• Top enchiladas with chili sauce.
• Cover each dish with foil.
• Bake for 10 minutes or until hot.
• Remove foil.
• Sprinkle with american cheese and continue baking 2 minutes or until cheese melts.

LUBY'S CAFETERIA SPAGHETTI SALAD

Steps:

• Cook spaghetti according to package directions.
• Drain, rinse with cold water, and drain well.
• Transfer to large bowl.
• In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers until well blended.
• Stir in cucumber, onion, and tomatoes.
• Pour over spaghetti and toss lightly to coat evenly.
• Cover and refrigerate at least 2 hours or up to 24 hours.
• Garnish with parsley.

LUBY'S-STYLE CAFETERIA CRANBERRY FRUIT SALAD

Steps:

• In a saucepan, mix sugar and water, stirring to dissolve sugar. Bring to a boil.
• Add cranberries. Return to a boil, reduce heat and boil gently 4 to 5 minutes or until most cranberries have popped, stirring occasionally.
• Remove cranberries from heat and cool completely at room temperature.
• Quarter the apple; core and chop. Add to cool cranberries. Chop the orange and banana and add to cranberries with the nuts.
• Mix well and refrigerate until serving time, at least 4 hours or overnight.

LUBY'S CAFETERIA GREEN PEA SALAD

Steps:

• In medium bowl, combine all ingredients. Toss lightly to coat evenly.
• Cover and refrigerate at least 2 hours.

LUBY'S CAFETERIA OLD-FASHIONED EGG SALAD

Steps:

• In large bowl, combine lettuce, half the eggs, half the onions, and half the olives.
• Toss lightly.
• Garnish with remaining eggs, onions, and olives.
• Cover and chill.
• In small bowl, mix mayonnaise and French dressing until well blended.
• Drizzle over salad.

THE ORIGINAL WALDORF SALAD

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.