Waldorf Salad W Cranberries And Pecans In Radicchio Cups Recipes

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:

• Combine cranberries and sugar; let stand 30 minutes. Add next 5 ingredients and mix well. Gently fold in whipped cream; chill.

Steps:

• Mix mayonnaise, lemon peel, lemon juice in medium bowl to blend. Season to taste with salt and pepper. Refrigerate 15 minutes Toss apples, celery, radishes, cranberries, and red onion in large bowl. Add lemon mayonnaise and toss to cover. Can prepare up to 8 hours ahead - cover and refrigerate. Fold watercress and pecans into salad. Arrange 2 radicchio leaves on each plate Spoon salad into center of leaves and serve.

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.