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.
lour and 1/2 cup Recipe #453973 (one batch without added
For dressing:.
Whisk sour cream, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:.
Toss greens, apples, cherries, and 1/4 cup pecans in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup pecans and serve.
If using fresh pumpkin the original recipe states: Bring a large pot
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.
owl.
To make individual salad stacks, place radish slices in
everal places with scissors. (The original recipe suggests to spread noodles out
50 degrees F.
The original recipe says to grease a 12
ile the lamb salad on top.
Garnish salad with the reserved
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.
his bread according to the original instructions (which caused a lot
In a large bowl mix 1 cup sour cream.
Add 1 cup mayonnaise.
Add 1 pkg. Hidden Valley Ranch-Original Recipe salad dressing.
Add 1 cup sliced almonds.
Combine above mixture with vegetables.
Then refrigerate for an hour or two.
Serve and enjoy.
EASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF
f vinegar indicated in the recipe and heat on the stove
MAKING THE SALAD: Cut the head of Romaine
br>Prepare Meat Filling - The original recipe simply used chopped cooked meat
br>Place spinach in a salad bowl (note: I usually can
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.