equired.
To make the salad, combine asparagus, watercress, apples and
To make the salad, combine celery, apples, nuts and parsley. Toss with mayonnaise and yogurt. Season.
For the pork schnitzels, combine breadcrumbs, Parmesan and sage. Season. Coat pork in flour, shaking off excess. Dip in egg then coat in breadcrumb mixture. Chill for 20 mins.
Heat oil in a large frying pan over medium heat. Cook schnitzels for 3-4 mins per side, until golden and cooked through. Drain on paper towels. Serve with salad.
Toss ingredients together.
Serve on a bed of lettuce with dressing.
Waldorf Salad Dressing: 1/4 cup creamy peanut butter 1/4 cup honey 1/2 cup mayonnaise Blend ingredients.
Serve over Waldorf Salad.
/2 cups.
NOTE: Recipe is easily doubled, freezes well
Boil cider over high heat in a small saucepan until reduced to 3 tbsp (takes 15 to 20 minutes).
Allow cider to cool completely (speed this up by refrigerating).
Mix together the cooled cider, yogurt and cinnamon and set aside.
Mix the apples, pears, grapes, celery, raisins and nuts in a bowl.
Add the yogurt mixture to the apple mixture and toss to coat.
Place a lettuce leaf of each plate and top with Waldorf salad.
olling. Brush with a light oil (see Recipe #369334). Place pears cut
About 45 minutes before
serving or early in day or day before:
Mix the apples, grapes, pecans and marshmallows in a clear glass bowl.
Boil the egg yolks, sugar and lemon juice (stirring constantly) for 1 minute.
Let cool to room temperature; then pour over salad and stir gently. Refrigerate for several hours before serving.
1. Combine dressing ingredients in a bowl and whisk until thoroughly combined.
2. If too spicy from cayenne, add another touch of honey to balance it out.
3. Cover and place in refrigerator.
4. Chop and combine salad ingredients.
5. Add dressing and toss until evenly coated.
Combine celery, mayonnaise, cheese and lemon juice; toss gently.
Line bowl with lettuce; spoon celery and cheese mixture into bowl.
Arrange pears around salad; sprinkle with toasted almonds.
*Omit Cheddar cheese and sprinkle 1/4 cup crumbled blue cheese over salad.
ork in pan.
Make salad; Line crispy tortillas with romaine
In a 10 to 12-inch skillet, heat nuts until light brown; remove from pan and set aside.
Peel apple and chop into small cubes.
Put in bowl and add sugar and 4 tablespoons of vinegar; stir and set aside.
Add oil, onion, garlic and caraway seed to frying pan.
Heat until onion is limp, stirring.
Add cabbage and remaining 2 tablespoons of vinegar.
Stir until cabbage is wilted, about 2 or 3 minutes.
Pour cabbage mixture in bowl.
Top with apple mixture and nuts.
Mix and salt to taste.
Serves about 6.
Mix all ingredients together and store in an airtight container.
Refrigerate.
This salad is wonderful for holiday meals, for company or harried days.
Combine chicken, bean sprouts, carrots, celery, apple, raisins and walnuts in a separate bowl, stir ingredients remaining until blended.
Pour over salad; stir to coat.
Serve with whole wheat crackers or into a pita to make a complete meal.
Mix together chicken, apples, celery and walnuts in a bowl.
Whisk together, dressing ingredients.
Season to taste.
Pour over chicken mixture in bowl; toss well.
Refrigerate at least 2 hours.
Arrange lettuce on serving plates; top with chicken waldorf salad.
In a large bowl combine all ingredients.
Chill.
Serve on a bed of salad greens, if desired.
Yields approximately 5 1/2 cups or 6 servings.
Place apples, grapes and celery into a medium bowl and toss with juice from half of the lemon.
In another bowl, whisk together yogurt, mustard and the juice from the other half of the lemon. Pour half of the yogurt dressing on the apples and toss to combine.
Serve the salad over the greens and drizzle with the rest of the dressing or serve on the side for guests to add more if they want. Garnish with the chopped walnuts.
Combine all ingredients in a heavy saucepan.
Cook over low heat until thick, stirring constantly.
Pour over your favorite waldorf salad and chill for at least an hour.
Cut slice from tops of green or red apples; scoop out the inside pulp, leaving just enough to hold the skin in place.
Fill the shells with salad mixture and serve on lettuce leaves.
A little salad dressing may be put on top of each.
The apple, cut in cubes, celery and nut mixture may be served on lettuce with salad dressing.
Combine apples, celery, grapes and walnuts.
Turn fruit mixture into a romaine lined salad bowl.
Chill. Combine salad dressing, sugar and lemon juice.
Whip cream until soft peaks form.
Fold into salad dressing.
Spoon mixture over chilled apple mixture.
Sprinkle lightly with nutmeg.
To serve fold dressing into fruit mixture.