Waldorf Salad With Smoked Ham 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 apples, celery, and pecans in a bowl.
• Whisk mayonnaise, sugar, lemon juice, and cinnamon together in a separate bowl until well combined.
• Whip heavy cream with an electric mixer until soft peaks form; fold into mayonnaise mixture to form a creamy dressing.
• Fold apple mixture into the dressing until coated; chill in refrigerator for about 1 hour.

Steps:

• In a mixing bowl combine the mayonnaise, oils, garlic, ginger, and vinegar, and season with salt to taste and crushed red pepper.
• Remove skin and fat from chicken breast and cut it into bite sized pieces and add to the dressing.
• Dice the apples into 3/8inch cubes; wash and dry the grapes and toss the ingredients together; adjust the seasoning. Serve over Boston lettuce garnished with chives and walnuts.

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.

Steps:

• Preheat oven to 425°; combine honey, salt, cayenne, and sugar in bowl; coat nuts in mixture and spread out on a cookie sheet.
• Roast nuts 3-4 minutes; remove and let cool.
• Place endive, watercress, turkey, apple, and grapes in a large bowl; squeeze a little lemon juice over the bowl and toss.
• Using a hand mixer, whip the cream to soft peaks; fold in mayonnaise; add mixture to salad; toss to coat.
• Season with salt and pepper; distribute among 4 plates and top with cooled caramelized nuts.

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.