Recipes for "waldorf salad"

Gather all ingredients.

Whisk mayonnaise, sugar, lemon juice, and salt together in a serving bowl.

Stir in apples, celery, walnuts, and raisins. Cover and chill in the refrigerator until ready to serve.

Serve and enjoy!

Toss together apples, celery, walnuts, and raisins in a large bowl; set aside.

Whisk together walnut oil, cider vinegar, salt, and pepper in a small bowl.

Toss apples with dressing to serve.

Preheat oven to 325 degrees F (165 degrees C).

Spread chopped walnuts onto a baking sheet.

Roast walnuts in the preheated oven until they are fragrant and browned, 3 to 5 minutes. Remove and let cool.

Lightly toss chicken with grape halves, cranberries, apple, walnuts, and onion in a salad bowl. Whisk mayonnaise, vanilla yogurt, and lemon juice in a separate bowl. Pour dressing over salad and toss again to coat.

Whisk mayonnaise and vinegar together in a mixing bowl.

Add apples, celery, raisins, and walnuts. Season with salt and pepper; mix well.

Chill salad before serving, at least 30 minutes.

Toss apples and lemon juice together in a large bowl; stir in celery, nuts, raisins and grapes.

Fold whipped cream and mayonnaise together; add to salad and mix well.

Sprinkle with nutmeg and chill for at least 1 hour before serving.

Mix yogurt and brown sugar together in a bowl to make dressing.

Combine pear, apple, celery, raisins, cranberries, and walnuts in a bowl. Add dressing and toss well to combine. Sprinkle cinnamon and nutmeg on top.

Chill salad before serving, at least 30 minutes.

Combine apples, celery, and pecans in a large serving bowl.

Whisk mayonnaise, sugar, lemon juice, and cinnamon together in a medium bowl until well combined.

Whip heavy cream with an electric mixer in a separate medium bowl until soft peaks form; fold into mayonnaise mixture to form a creamy dressing.

Fold dressing into apple mixture until well combined; chill salad in the refrigerator for about 1 hour before serving.

In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.

In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.

Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl.

Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing.

Serve immediately or cover and refrigerate for up to 24 hours.

Combine Granny Smith apple, Golden Delicious apple, Gala apple, Bosc pear, celery, cranberries, walnuts, and pecans in a large bowl.

Whisk sour cream, mayonnaise, sugar, and lemon juice together in a separate bowl for the dressing.

Pour dressing into apple mixture; toss until evenly coated. Chill in refrigerator for at least 15 minutes before serving.

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.