Simply Recipes Waldorf Salad

Steps:

• Combine apples, celery, raisins and walnuts. Add mayonnaise and yogurt; toss to coat. Refrigerate, covered, until serving.

Steps:

• Preheat the oven to 350 degrees F.
• Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
• Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
• Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
• When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

Steps:

• 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.

Steps:

• In a mixing bowl, whisk together the mayonnaise and vinegar.
• Add the apples, celery, raisins and walnuts if desired. Add salt and pepper to taste.
• Mix together well and serve chilled.

Steps:

• Place apples in a large bowl and sprinkle lemon juice over the top; toss to coat. Stir pecans, mayonnaise, raisins, orange zest, vanilla extract, celery seed, salt, and stevia into apples until well-combined. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes.

Steps:

• Combine first six ingredients; sprinkle lemon juice on top.
• Combine gently--best to use your hands to mix.
• Mix mayonnaise with sugar and cream and stir until sugar is dissolved.
• Dress the salad with this.
• Chill before serving.
• Can be prepared several hours ahead of time if necessary.

Steps:

• Combine cream cheese, orange juice, orange rind, and sugar mix until well blended. Add apples, celery and pecans and mix lightly then chill.

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.

Steps:

• In large saucepan, place chicken breasts and cover with cold water by 1 inch.
• Add onion, celery leaves and Kosher salt.
• Bring to boil, reduce heat to low and simmer for 10 minutes, until chicken is no longer pink in the center.
• Remove from liquid and set aside; discard liquid.
• When cool enough to handle, cut chicken into bite-size pieces.
• In large bowl, mix together chicken, celery, apples, scallions, grapes and toasted macadamia nuts.
• Use sharp knife to split pineapple into sixths from top to bottom.
• Slice core off each pineapple wedge and slice off fruit, leaving tufts of leaves in tact.
• Use the extra half of pineapple for garnish.
• Cut the remaining fruit into chunks and add to chicken mixture.
• Set pineapple wedges on plates.
• In small bowl, whisk together mayonnaise, sour cream and lemon juice; blend well.
• Add dressing to chicken mixture and toss thoroughly.
• Add salt and pepper.
• Spoon mixture onto pineapple wedges and serve.

Steps:

• Combine the mayo, lemon juice and Splenda in a medium bowl.
• Add the apples, celery, marshmallows and walnuts.
• Mix gently to combine.
• Cover and refrigerate for at least 30 minutes.
• Gently stir again just before serving.

Steps:

• Combine fruits.
• Mix with whipped cream, nuts and cherries.
• Chill in refrigerator for several hours.
• This is great for a special breakfast or brunch, too.
• I add more nuts, to taste.