Crunchy with crisp apples, celery and toasted nuts, this easy Waldorf salad is a classic recipe perfect for a crowd any time of year.
Prep Time: 10minutes
Total Time: 10minutes
- 2 cups diced tart apples , or 2 apples
- 1 tablespoon sugar
- 2 teaspoons lemon juice
- 1 cup diced celery
- 1 cup grapes , halved
- ½ cup toasted walnuts or pecans , roughly chopped
- ½ cup whipping cream , whipped
- ¼ cup mayonnaise
- ½ teaspoon kosher salt
- Add the diced apples to a large mixing bowl and sprinkle with the sugar and lemon juice. Toss to coat.
- Add the celery, grapes, and nuts.
- In another bowl, whip the whipping cream until peaks form, then gently fold in the mayonnaise.
- Fold into the apple mixture and season with the kosher salt.
- Taste and adjust the seasoning to your liking.
- Chill for 1 hour or overnight. Serve by itself or on a lettuce leaf.
Instead of whipping cream, substitute 2 tablespoons plain Greek yogurt or sour cream.
Calories: 245kcal | Carbohydrates: 15g | Protein: 2g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 275mg | Potassium: 194mg | Fiber: 2g | Sugar: 11g | Vitamin A: 406IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg
Autumn Crunch Pasta Salad
Yields: 6-8 servings
- 5 ounces fresh spinach (half a 10 ounce bag)
- 1 and 1/2 cups dry small pasta
- 3/4 cup chopped celery
- 3/4 cup dried cranberries
- 1 can (15 ounces) mandarin oranges
- 1 large Granny Smith Apple
- 1 teaspoon lemon juice
- 1/3 cup pecans
- Optional: Feta cheese
- 4 tablespoons olive oil or vegetable oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons white wine vinegar
- 2-4 tablespoons white sugar
- 1/8 teaspoon each: paprika, onion powder
- 1 tablespoon poppy seeds
- Cook the pasta according to package directions.
- While the pasta is cooking, prepare the dressing. In a food processor or blender, combine the oil (the vegetable oil yields a richer and in my opinion better taste, but the olive oil is healthier and still tastes great), apple cider vinegar, white wine vinegar, sugar, (adjust — more or less to personal preference, we like a less sweet dressing and use about 2 tablespoons) paprika, and onion powder.
- Pulse or blend for about 10 seconds. Stir in the poppy seeds.
- Drain the pasta once it’s cooked through and immediately toss a few tablespoons of the dressing with the pasta.
- This helps the pasta soak in the dressing and the flavor.
- Chill the dressed pasta in the fridge.
- Meanwhile, combine the (washed and de-stemmed) spinach with the chopped celery in a large bowl.
- Add in the cranberries and a can of drained mandarin oranges.
- If desired peel the apple (We like to leave on the peel!) and then slice into thin slices. Toss with lemon juice and then add to the salad.
- Pour dressing over the salad and toss. Add in the completely cooled pasta and toss with the rest of the salad.
- If you want to toast the pecans, place them in a single layer in a dry saucepan (don’t add anything) over medium heat.
- Stir constantly until the nuts are barely fragrant — just a couple of minutes.
- Watch carefully as the nuts are VERY easily scorched/burned.
- Alternatively, you can candy the pecans if desired.
- Top the salad with the pecans and feta cheese.
- Enjoy immediately
Ambrosia Salad is a creamy fruit salad loaded with pineapple, mandarin oranges, coconut and miniature fruit-flavored marshmallows.
Prep Time: 10 minutes
Total Time: 10 minutes
- 8 ounces frozen whipped topping, thawed
- 1/2 cup vanilla yogurt
- 1 cup shredded sweetened coconut
- 1 11-ounce can mandarin oranges, drained
- 1 8-ounce can pineapple tidbits or crushed pineapple, drained
- 1 cup maraschino cherries, drained
- 1/2 cup chopped pecans, optional
- 1 1/2 cups mini fruit-flavored marshmallows
- In a large bowl, stir together the whipped topping and yogurt.
- Using a rubber spatula, carefully fold remaining ingredients into whipped topping.
- Chill before serving.
If you are not a fan of mainstream frozen whipped topping, you can find all-natural alternatives at Whole Foods or try a homemade version.
Creamy Grape Salad
This grape salad is sweet and creamy with fresh, juicy grapes and crunchy pecans. It’s so easy to make and always a crowd-pleaser.
Prep Time: 10 mins
Chill Time: 2 hrs
Total Time: 2hrs 10 mins
- 1 lb red grapes washed and stemmed (about 2.5 cups)
- 1 lb green grapes washed and stemmed (about 2.5 cups)
- 4 oz cream cheese softened (can use non-fat, if desired)
- 1 cup full fat Greek yogurt or sour cream
- 1 ½ Tablespoons granulated sugar monkfruit granulated sweetener or honey (I used the monkfruit)
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans or walnuts
- 3 Tablespoon brown sugar or coconut sugar I used coconut sugar
- Pinch of cinnamon optional
- In a mixing bowl, beat or stir the cream cheese, sour cream (or Greek yogurt), granulated sugar and vanilla extract until well combined.
- Gently fold the grapes into the dressing until they are well coated.
- Cover the salad and refrigerate for at least 1-2 hours. Chilling allows the flavors to meld.
- Combine pecans, brown sugar and cinnamon in a small bowl. Sprinkle pecan mixture on top, just before serving.
Serving: 1/8 recipe | Calories: 178kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 57mg | Potassium: 293mg | Fiber: 1g | Sugar: 23g
Fruit salad with guaraná is a Christmas treat
- 4 green apple
- 4 red apple
- 1 box of strawberries
- 1 box of cream
- 1 box of condensed milk
- 1/2 glass of guarana
- The 3 fruits are cut into pieces.
- Make a mixture of cream, condensed milk and guarana.
- Add the fruits, mixing with the cream and refrigerate.