Best 2 Wheres Waldorf Salad With My Friend Izzys Epic Dressing Recipes

Indulge in a delightful culinary journey with the iconic Waldorf salad and a collection of tantalizing variations. The classic Waldorf salad, a timeless combination of crisp apples, crunchy celery, and toasted walnuts, is elevated with the addition of creamy mayonnaise and a hint of sweetness from sugar. For a lighter option, try the yogurt-based Waldorf salad, where tangy Greek yogurt replaces mayonnaise, creating a refreshing and healthy twist. If you prefer a vegan alternative, the vegan Waldorf salad swaps honey for sugar and uses a plant-based yogurt, ensuring a dairy-free and equally delectable experience. Finally, the apple Waldorf salad with maple dressing adds a touch of autumnal flavors with maple syrup and apple cider vinegar, resulting in a sweet and tangy dressing that perfectly complements the crisp ingredients.

Let's cook with our recipes!

WHERE'S WALDORF? SALAD WITH MY FRIEND IZZY'S EPIC DRESSING

Where's Waldorf? Salad with My Friend Izzy's Epic Dressing image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 cup whole walnut halves
1 heart celery with greens, wiped clean and chopped
1/2 red onion, thinly sliced
1 cup red seedless grapes, split
2 Gala apples, seeded and chopped
1 lemon, juiced
3 tablespoons honey, eyeball it
2 tablespoons apple cider vinegar
1/2 teaspoon ground cardamom, eyeball it
2 tablespoons fresh dill, finely chopped
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil, eyeball it
2 to 3 tablespoons cream, eyeball it
Salt and pepper
1 head Bibb lettuce or butter lettuce

Steps:

Toast nuts in a small skillet over moderate heat in a small pan until aroma develops and nuts crisp a bit, 5 to 6 minutes. Set aside to cool.
Combine walnuts, celery, onion, grapes and apples in a medium bowl. Whisk lemon juice, honey, vinegar, cardamom, dill and mustead, then whisk in extra-virgin olive oil in a slow stream. When oil becomes incorporated stream in cream, then season the dressing with salt and pepper, to taste.
Dress salad and adjust salt and pepper, to taste. Use 2 large lettuce leaves per serving to form a bed for the salad.

ROASTED VEGETABLE TABBOULEH WITH GRILLED FLAT BREAD AND YOGURT-TAHINI DRESSING

Roasted Vegetable Tabbouleh with Grilled Flat Bread and Yogurt-Tahini Dressing image

Provided by Rachael Ray : Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 23

Ingredients

1 small chile pepper, finely chopped
1 small zucchini, seeded and chopped
1 1/2 cups bulgur wheat
1 bulb fennel, trimmed and chopped
1 small red bell pepper, seeded and chopped
1 small to medium butternut squash, peeled and diced in bite-size pieces
1/2 cup EVOO, plus some for drizzling
Salt and freshly ground black pepper
Freshly grated nutmeg
3 lemons, juiced
3 cloves garlic, grated or pasted
1 pomegranate
1 packed cup fresh parsley leaves, chopped
1/2 cup fresh mint leaves, finely chopped
1 red onion, finely chopped
1/2 cup Greek yogurt
1/4 cup tahini paste
1/2 teaspoon ground cumin
6 naan or pita
Shredded romaine
1/4 cup toasted pistachio nuts
1/4 cup toasted pine nuts
Giardiniera (hot pickled vegetables), drained and chopped, optional garnish

Steps:

Preheat the oven to 425 degrees F.
Boil 1 1/2 cups water and pour over the bulgur in a mixing bowl. Cover and let stand to cool to room temp, 30 minutes.
Meanwhile, arrange the fennel, red bell pepper, chile pepper and zuchhini on a baking sheet and dress with EVOO and salt and pepper. Arrange the butternut squash on a larger baking sheet, dress with EVOO and season with salt and pepper and a little freshly grated nutmeg. Roast until the vegetables and squash are tender and brown at the edges, 17 to 20 minutes.
In a large mixing bowl, whisk up two-thirds of the lemon juice, about 1/2 cup EVOO, and some salt and pepper with 2 cloves garlic. Working in a large bowl of water, separate the pomegranate seeds and add to the mixing bowl, along with the parsley, mint, onions and bulgur; toss to combine.
In a small bowl, whisk up the yogurt, 1/4 cup water, tahini, the remaining lemon juice, the remaining clove garlic, cumin and some salt and pepper. Pour into a container and refrigerate.
Cool the roasted vegetables and combine with the tabbouleh. Store, covered, in the fridge for a make-ahead salad supper.
To serve, heat a griddle pan and douse with a splash of water. Add the naan and blister 30 seconds on each side. Fill each naan with shredded lettuce and tabbouleh salad and top with the dressing, nuts and optional chopped hot pickled vegetables.

Tips:

Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your salad will taste. This is especially true for the apples, celery, and walnuts.
Don't overcook the chicken: Chicken should be cooked until it is just cooked through, but not overcooked and dry. Overcooked chicken will make your salad tough and chewy.
Make the dressing ahead of time: The dressing can be made up to 2 days ahead of time and stored in the refrigerator. This will give the flavors time to meld and develop.
Chill the salad before serving: Chilled salad is more refreshing and flavorful. Chill the salad for at least 30 minutes before serving.
Serve the salad on a bed of lettuce: This will help to keep the salad from getting soggy.

Conclusion:

Waldorf salad is a classic dish that is perfect for any occasion. It is easy to make, delicious, and healthy. With a few simple tips, you can make the best Waldorf salad you've ever tasted. So next time you're looking for a light and refreshing salad to enjoy, give Waldorf salad a try. You won't be disappointed!