Best Moms Waldorf Salad Recipes
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
MOM'S WALDORF SALAD
This is my mother's well loved recipe. Christmas dinner would not be complete without this lovely salad.
Provided by Miss Annie
Categories Fruit
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place apples, celery, and nuts in a large bowl.
- Mix together cream and Miracle Whip.
- Add cider, sugar, salt and pepper to cream mixture.
- Pour over apples and mix well.
- Chill until serving time.
CLASSIC WALDORF SALAD RECIPE
This classic Waldorf Salad is a simple and delicious combination of apples, grapes, celery and walnuts in a creamy dressing.
Provided by Blair Lonergan
Categories Salad
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 375° F. Line a baking sheet with parchment paper.
- In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the walnuts; toss to coat.
- Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until fragrant and golden brown. Keep a close eye on them so that they don't burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely (they will continue to harden as they cool).
- In a large bowl toss together the apples and lemon juice. Add the grapes, celery, candied walnuts, mayonnaise and parsley. Toss to coat. Season with salt and pepper to taste.
- Make a bed of lettuce on individual plates or on a larger platter. Top with the apple mixture and garnish with additional parsley.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 258 kcal, Carbohydrate 19 g, Protein 2 g, Fat 21 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 8 mg, Sodium 134 mg, Fiber 3 g, Sugar 15 g
MOM'S WALDORF SALAD
This Waldorf has a twist to it. Instead of mayo my Mom used cool whip. It could be a dessert but we have this with our main course at Thanksgiving and its been in our family as long as I can remember. Its one of the most looked forward to dishes of my families.
Provided by Lea Ann
Categories Fruit Salads
Number Of Ingredients 6
Steps:
- 1. Dice apples and celery. Slice grapes in halves. Add walnuts and marshmellows. Fold in cool whip to other ingredients. Refridgerate overnight.
- 2. With my ingredients, I "eye" how much I think I may need or not need for them. It taste best if made the night before.
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
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