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5 days ago · Whisk together the mayonnaise, Greek yogurt, sugar, lemon juice (zester the lemon before juicing it and save the zest for garnishing), and the optional poppy seeds until smooth. In a large bowl, add the apples, grapes, pineapple, celery, and half of the nuts; then, drizzle the dressing equally over top and toss to blend and coat evenly.
- Salads
- 243
- American
Jul 22, 2022 · The Waldorf salad possesses a sweet, creamy crunch loved by many people. The American dish originated in 1893 at a charity ball held at the newly opened Waldorf Hotel, honoring St. Mary's Hospital ...
Preparation. Step 1. Peel apple and cut into halves. Remove core and slice halves ¼-inch thick. Reserve 4 slices. Cut remaining slices into thin strips. Step 2. In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.
- (358)
- 517
- American
May 18, 2020 · 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.
- (498)
- 245
- Salad
Jun 10, 2024 · Cheese: Add crumbled blue, goat, or feta cheese for a cheesy touch. Herbs: Stir in chopped dill or mint for color and freshness. Citrus zest: Add lemon zest for a pop of citrusy flavor. Grains: Add quinoa or farro to bulk up the salad. Bacon: Add a salty, meaty bite with crumbled bacon.
- (5)
- American
- Dinner, Lunch, Side Dish, Appetizer
Jul 4, 2021 · Martha Stewart is all about fancy recipes with gorgeous presentation, like pumpkin soup served in pumpkin shells. Garten said she takes a different approach to cooking: "I think maybe what I do is I take one step back and make it a little simpler so it's really doable," she said. In other words, Martha Stewart is the chef we aspire to be, while ...
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May 16, 2017 · Directions. In a medium bowl, whisk together yogurt and lemon juice; season with coarse salt and ground pepper. Add apple, celery, red seedless grapes, and toasted walnuts; toss to coat with dressing. Cover; refrigerate until ready to serve, up to overnight. Divide salad in half; serve each portion on 2 Boston lettuce leaves.
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