Waldorf Salad II
"Walnuts, grapes, apples, celery and raisins are folded into a mayonnaise and whipped cream dressing in this variation on this classic salad which serves four." - by June
"Walnuts, grapes, apples, celery and raisins are folded into a mayonnaise and whipped cream dressing in this variation on this classic salad which serves four." - by June
"This crisp and refreshing Waldorf salad has three varieties of apple, a pear, walnuts, and pecans and is perfect for hot summer days." - by Morgan Nowicki
"I've kept this recipe from my Grandmother. Apples, celery, dates and walnuts are dressed in a light fluffy marshmallow cream. It's very good and children seem to love it." - by Linda
"Plump, nutty kernels of whole wheat are combined with pomegranate seeds, walnuts, apples, and raisins in a tangy dressing for a hearty and colorful salad." - by Cindy
"A version of popular Waldorf salad made with chicken breasts, roasted walnuts, apple, dried cranberries, and grapes is served in a light mayonnaise and yogurt dressing." - by Jackie
"Cooked turkey meat turns this versatile and fresh Waldorf salad into a great lunch or light meal. Serve salad on top of salad greens or in a pita shell." - by SKYBLUE1963
"In this version of the classic Waldorf Salad, a mayonnaise based dressing with a hint of sugar and lemon juice is stirred into diced apples, celery, walnuts, and raisins." - by Penny
"Tuna salad gets the all-star treatment when studded with tart apples, crunchy walnuts, crisp celery and savory shallots and tucked into a flaky croissant, topped with a s…" - by BUNNYBUNNY
"I make this salad all year long, but it is especially great for Thanksgiving and Christmas. Just freeze a few bags of cranberries to use at a later date. I know this will…" - by THEA
"This is a very low-fat, low-calorie salad. I make it all year long, but it is especially great for Thanksgiving and Christmas. Just freeze a few bags of cranberries to us…" - by Thea
"I couldn't ever find the perfect Waldorf salad - one that wasn't too mayonaise-y tasting, yet one that still held enough of the original flavor to be called a Waldorf. So…" - by Jenny Bauman