Waldorf salad (disney kids)
Yield: 7 Servings
Ingredients:
- 2 1/2 c Chopped apples
- 1 c Cheddar cheese
- 1 c Red or green grapes
- 1/2 c Diced celery
- 1/2 c Walnuts
- 1/2 c Raisins
- 1/3 c Mayonnaise
- 1 tb Fresh lemon juice
Instructions:
In a large bowl toss all the ingredients and stir well to coat with the mayonnaise and lemon juice. Refrigerate until ready to serve. Serves 6 to 8. ~ - - - - - - - - - - - - - - - - - NOTES : Reviewed in "Vegetables your kids will eat Family Fun
Magazine, May 1996. This salad dresses up a plate nicely. Use fresh
ingredients and toss well to coat the apples and prevent them from
browning.
From phannema@wizard.ucr.edu Fri Aug 02 16:51:02 1996 I hope this
finds a few cheesecake lovers out there:-)
Recipe By : Deanna Cook, 1996. Disney's Family Cookbook
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Title: WALDORF SALAD (RICE)
Categories: Salads, Fruits
Yield: 1 Servings
2 tb Chopped walnuts
1/4 c Raisins
4 md Apples, cored, cubed
2 Stalks celery, chopped
1 (8-oz ) container low fat
-lemon yogurt
This slimmed-down apple lovers' favorite uses a dressing of creamy
low-fat lemon yogurt to replace fat and calorie rich mayonnaise.
In large bowl, combine all ingredients; mix well. Cover; refrigerate
until serving time. 9 (1/2-cup) servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
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Title: WALDORF SALAD MOLD
Categories: Salads, Apples
Yield: 6 Servings
MMMMM--------------------LORELI AGUDA WSKD49A-------------------------
1 pk Lemon gelatin, 3 oz.
1/2 ts Salt
1 c Boiling water
3/4 c Cold water
2 ts Vinegar
3/4 c Finely diced celery
1 c Diced red apples
1/4 c Chopped walnuts
1/4 c Mayonnaise (optional)
Dissolve gelatin and salt in boiling water. Add cold water and
vinegar. Chill until very thick. Fold in celery, apples, walnuts and
mayonnaise. Spoon into individual molds or a 1 quart mold. Chill
until firm. Unmold and serve with cream cheese or whipped topping.
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Title: WALDORF SALAD SPREAD
Categories: Spreads
Yield: 1 Servings
1 Cored red apple
1 pk (8-oz) neutchatel cheese
1/2 c Low fat cottage cheese
2 ts Lemon juice
1/4 c Chopped celery
3 tb Chopped walnuts
1 tb Dark raisins
1 ts Sugar
1/8 ts Ground cinnamon
Pinch ground nutmeg
Red/green seedless grapes
And assorted crackers opt.
Chop half of apple; slice half. In small bowl, blend cheeses and
juice. Stir in chopped apple and next 6 ingredients. Spoon into
serving bowl. Serve with apple slices, grapes and crackers.
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Title: WALDORF SHRIMP & SPINACH SALAD
Categories: Seafood, Salads, Fruit
Yield: 4 Servings
2 tb Nonfat buttermilk
2 tb Walnut oil
1 Lemon; juice and zest of
Salt and pepper to taste
10 oz Spinach leaves; cleaned
3/4 lb Medium shrimp; poached
1/2 Red onion; diced
3 Fennel ribs; thinly sliced
1 Granny Smith apple;peel/dice
1/4 lb Smoked turkey breast; diced
1/3 c Walnut pieces
1/4 c Parsley; chopped
Whisk nonfat buttermilk and walnut oil, the juice and finely grated
zest of 1 lemon, salt and pepper to taste. Toss with cleaned spinach
leaves, poached and clean medium shrimps; half of a diced red onion;
thinly sliced fennel ribs; Granny Smith apple; peeled, seeded and
diced, diced smoked turkey breast, walnut pieces and flat parsley
leaves. Serves 4
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Title: WALDORF STYLE SALAD
Categories: Fruits
Yield: 4 Servings
2 tb Lemon juice
2 Apples; sml Red Delicious
1 c Celery; diced
1/4 c Raisins; dark
2 1/2 tb Mayonnaise; reduced cal.
4 Romaine lettuce leaves
1 1/2 tb Sunflower seeds
In small mixing bowl sprinkle lemon juice over apples which have been
cored and diced. Toss lightly to combine and add celery, raisins,
and mayo. Mix until thoroughly coated. Cover with plaxtic wrap and
refrigerate for at least 30 minutes. To serve, line 4 salad plates
with lettuce leaf; top each with an equal amount of apple mixture and
sprinkle each with 1 t. sunflower seeds.
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Title: WALDORF STYLE SALAD-WW >-}DGSV43A
Categories: Fruits
Yield: 4 Servings
2 tb Lemon juice
2 ea Apples; sml Red Delicious
1 c Celery; diced
1/4 c Raisins; dark
2 1/2 tb Mayonnaise; reduced cal.
4 ea Romaine lettuce leaves
1 1/2 tb Sunflower seeds
In small mixing bowl sprinkle lemon juice over apples which have been
cored and diced. Toss lightly to combine and add celery, raisins,
and mayo. Mix until thoroughly coated. Cover with plaxtic wrap and
refrigerate for at least 30 minutes. To serve, line 4 salad plates
with lettuce leaf; top each with an equal amount of apple mixture and
sprinkle each with 1 t. sunflower seeds.
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Title: WALFORD SALAD
Categories: Diabetic, Fruits, Nuts
Yield: 7 Servings
1 c Celery; sliced
1 c Seedless green grapes;
-halved
1 c Apple; diced
4 Dates;
1/2 c Walnuts;
1/4 c Mayonnaise;
2 tb Dry white wine;
Lettuce Leaves;
Pace celery, grapes, apple, dates, and walnuts into a bowl. Blend
mayonnaise with wine; pour into bowl. Stir to blend with celery,
fruit and walnuts. Use slotted serving spoon to serve, shaking spoon
slighty to remove excess dressing. Serve on to remove excess
dressing. Food Exchange per servings: 2 FRUIT EXCHANGES + 1 FAT
EXCHANGE + 1 VEGETABLE EXCHANGE; CAL: 105
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O'Brion and her Meal-Master
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Title: WALK TO SCHOOL COOKIES
Categories: Cookies, Desserts, Favorites
Yield: 48 Servings
2 c Softened butter
4 c Flour
1 c Pecans
1 c Sugar
1 ts Vanilla
CREAM TOGETHER BUTTER AND SUGAR. ADD FLOUR AND VANILLA AND MIX WELL.
PAT INTO SEVERAL LONG ROLLS AND PLACE IN REFRIGERATOR TO CHILL. SLICE
AND BAKE ON COOKIE SHEETS IN 325 DEGREE OVEN FOR 10-12 MINUTES.
REMOVE FROM OVEN AND SPRINKEL WITH POWDERED SUGAR IF DESIRED. (RECIPE
COMES FROM PAT PRIEST, A BUNCO BUDDY")
