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.
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.
In a large bowl, whisk together vinegar, oil, 1 tsp water and chives. Season. Add salad greens, grapes, pomegranate seeds and walnuts and toss to combine. Garnish with blue cheese.
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.
In large bowl, ix the mayonnaise, juice concentrate and cinnamon until well blended. Stir in the apples, grapes, celery and walnuts to coat.
Before serving, place spinach in large salad bowl. Spoon apple mixture over spinach leaves, toss to mix and coat.
Rinse and dry grapes and place in a large
Combine mayonnaise, lite sour cream, sugar and lemon juice in a small bowl.
Combine apples, grapes and celery in a large bowl. When you have the ingredients in the small bowl mixed well, pour over ingredients in the large bowl.
Chill and serve.
Stir in marshmallows just before serving (and walnuts if desired).
Recipe serves 6.
Combine apples, grapes, celery and walnuts in a medium-size bowl.
Pour on Honey-Yogurt Dressing.
Stir gently to mix well. Cover and refrigerate until serving time.
Wash and cut grapes in half.
Mix fruit and nuts together in a bowl.
Refrigerate.
Serve in crisp iceberg lettuce cups.
Top with Cream Cheese Dressing (recipe follows).
Serves 9.
Blend lemon juice and salt into sour cream.
Chill.
Cut unpared apples into thin slices; sprinkle with additional lemon juice.
(For a more colorful salad, use a combination of red and green apples.)
Add Swiss and Cheddar cheese, celery, grapes and walnuts; toss together.
Just before serving, fold in the sour cream to blend.
Serve on salad greens, garnished with apple slices and grapes.
Makes 4 servings.
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.
Combine chicken, pineapple, Red Delicious apple, Golden Delicious apple, celery, red grapes, green grapes, and walnuts in a large bowl.
Whisk milk, mayonnaise, and ranch dressing mix together in a separate bowl until well blended.
Pour ranch dressing over chicken mixture; toss gently to coat.
Serve salad on a bed of lettuce leaves.
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.
In a large bowl, toss together pineapple, apple, celery, grapes, walnuts and kiwi.
In a small bowl, stir together the mayonnaise or salad dressing, yogurt and honey.
Fold gently into fruit mixture.
Cover and chill for 2 to 24 hours.
Serve on lettuce leaves, if desired.
Whisk mayonnaise, creme fraiche, lemon juice, tarragon, sugar, salt, black pepper, and cayenne together in a bowl.
Place apples, celery root, grapes, and walnut pieces in a large bowl. Toss with about 1/2 cup of dressing. Add more dressing until salad components are well coated but not swimming in dressing. You might not need all the dressing.
Serve immediately or cover and refrigerate for up to 24 hours.
Soak cherries in 1 cup boiling water until softened, about 10 minutes. Drain.
Whisk mayonnaise and next 3 ingredients in large bowl. Add apples, celery, grapes and cherries; toss. Season lightly with salt and pepper.
Arrange lettuce on platter. Spoon salad over. Top salad with candied pecans.
Makes 6 servings.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
In a large bowl, gently toss together pineapple, apple, celery, grapes, walnuts and kiwi.
In a small bowl, stir together the mayonnaise, yogurt and honey.
Fold gently into fruit mixture. Cover and chill for 2 hours.
Makes 6 to 8 servings, each containing 210 calories and 2 grams saturated fat.
In a bowl, toss apple with lemon juice.
Stir in celery, nuts, raisins and if desired grapes.