Hellmanns All Purpose Waldorf Fruit Salad Recipe 465

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HELLMANN'S ALL-PURPOSE WALDORF FRUIT SALAD RECIPE - (4.6/5)

Provided by á-7198

Number Of Ingredients 9



Hellmann's All-purpose Waldorf Fruit salad Recipe - (4.6/5) image

Steps:

  • In medium size bowl combine all ingredients except the lettuce. Chill for about 1 hour. Serve over lettuce and enjoy!

1/2 cup toasted walnuts, slightly chopped
1/2 cup celery, sliced thin
1/2 cup grapes (red seedless or green seedless, sliced in half; 1/4 cup raisins or Craisins)
1 apples (sweet, cored and chopped) any favorite apple can be used
3 tablespoons mayonnaise (Hellmann's® Real)
1 tablespoon fresh lemon juice
Salt
Pepper
Lettuce, for serving

VEGAN WALDORF SALAD RECIPE - (4.5/5)

Provided by á-4939

Number Of Ingredients 6



Vegan Waldorf Salad Recipe - (4.5/5) image

Steps:

  • Mix all ingredients in a bowl and serve.

2 apples, cored, diced
2 stalks celery, sliced
1 cup green grapes
1 cup red grapes
1 cup walnuts
Zest and juice of 1 lime

AUTUMN WALDORF SALAD

A festive fall fruit salad made with yogurt instead of the usual mayonnaise.

Provided by ALLIDAWN

Categories     Salad     Fruit Salad Recipes     Cranberry Salad Recipes

Time 50m

Yield 2

Number Of Ingredients 10



Autumn Waldorf Salad image

Steps:

  • 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.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 70.3 g, Fat 5.5 g, Fiber 8 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 54.8 mg, Sugar 51.2 g

¼ cup plain yogurt
1 ½ teaspoons brown sugar
1 pear, diced
1 apple, diced
1 cup sliced celery
½ cup raisins
¼ cup dried cranberries
2 tablespoons chopped walnuts
1 dash ground cinnamon
1 dash ground nutmeg

COLESLAW WALDORF SALAD

Potlucks tend to have a lot of heavy dishes, so this bright, fresh Waldorf salad coleslaw recipe is a welcome addition. I came up with this recipe as a way to serve something crunchy and fruity with a touch of sweetness. Sometimes I add shredded coconut and use toasted pecans instead of walnuts. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 11



Coleslaw Waldorf Salad image

Steps:

  • Place cabbage in a large bowl. In another bowl, whisk yogurt, mayonnaise, orange juice and vinegar until combined. Pour over cabbage; toss to coat. Stir in remaining ingredients. Refrigerate until serving.

Nutrition Facts : Calories 139 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 55mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

8 cups shredded cabbage
1 cup vanilla yogurt
1/2 cup mayonnaise
1/4 cup orange juice
2 tablespoons cider vinegar
2 large red apples, chopped
2 cups green grapes, halved
2 celery ribs, thinly sliced
3/4 cup chopped walnuts, toasted
1/2 cup golden raisins
1/2 cup chopped dried apricots

CHICKEN WALDORF SALAD (LF) RECIPE - (4.5/5)

Provided by Julee

Number Of Ingredients 9



Chicken Waldorf Salad (LF) Recipe - (4.5/5) image

Steps:

  • Whisk mayonnaise, yogurt, lemon juice and salt in a large bowl. Add chicken, apple, grapes, celery and 1/4 cup walnuts. Stir to coat well. Serve topped with the remaining 1/4 cup walnuts. Make Ahead Tip: Cover and refrigerate for up to 2 days. Tips: If you want cooked chicken in a hurry, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw boneless, skinless chicken breasts = about 2 1/2 cups chopped or shredded cooked chicken). To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. NUTRITION Per serving: 356 calories; 16 g fat ( 2 g sat , 3 g mono ); 78 mg cholesterol; 23 g carbohydrates; 1 g added sugars; 31 g protein; 3 g fiber; 408 mg sodium; 537 mg potassim Makes: 4 servings, about 1 1/2 cups each

1/3 cup low-fat mayonnaise
1/3 cup nonfat or low-fat plain yogurt
2 teaspoons lemon juice
1/4 teaspoon salt
3 cups cooked chicken breast, chopped (see Tips)
1 medium red apple, diced
1 cup halved red or green grapes
1 cup celery, sliced
1/2 cup walnuts, toasted if desired, chopped (see Tips), divided

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