Winter Fruit Waldorf Salad Recipes

Steps:

• In large bowl, mix apples, pears, celery, raisins and dates.
• In small bowl, mix mayonnaise, yogurt and juice concentrate until well blended. Add to fruit; toss to coat. (Salad can be refrigerated up to 1 hour.)
• Serve salad on lettuce. Garnish with walnut halves.

Steps:

• Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold.
• Meanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight.
• Before serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls.
• To remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.

Steps:

• Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy.
• Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.
• Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.

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.

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:

• Whisk together dressing ingredients in large bowl.
• Stir in all salad ingredients except walnuts. Cover and chill 1 hour.
• Stir in walnuts just before serving in martini glasses, and add a crunchy breadstick and some pomegranate seeds to garnish.

Steps:

• Mix mayonnaise, yogurt, orange juice, orange peel and Cajun seasoning in small bowl to blend. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
• Line large bowl with large outer leaves of lettuce. Chop enough remaining leaves into bite-size pieces to measure 6 cups (reserve remaining lettuce for another use). Place chopped lettuce in another large bowl. Using small sharp knife, cut off peel and white pith from grapefruit. Cut between membranes to release grapefruit segments. Cut segments in half. Place in bowl with chopped lettuce. Add diced pear, diced apple, halved grapes and chopped dates. Add dressing to salad and toss to coat.
• Transfer salad to leaf-lined bowl. Sprinkle salad with pine nuts and serve.

Steps:

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

Steps:

• Combine celery, apples, walnuts, and grapes in a medium bowl.
• Stir in mayonnaise.
• Serve at room temperature or chilled.