Cooked Waldorf Salad Dressing Recipes

Steps:

• Combine all ingredients in a heavy saucepan.
• Cook over low heat until thick, stirring constantly.
• Pour over your favorite waldorf salad and chill for at least an hour.

Steps:

• In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.

Steps:

• Cook all of the dressing ingredients except the whipping cream in a double boiler stirring until it thickens. Take off the heat and set aside and let cool.
• While the dressing is cooling, prepare the fruit and celery by cutting into the size pieces you like and chop the nuts.
• When you are ready to assemble the salad, whip the cream and fold it into the dressing carefully, to make sure you keep as much volume as you can. Then mix in the fruit and nutmeats and put in the serving bowl.
• If you are going to add bananas, do so close to serving time, so they don't turn brown. While grapes and bananas are optional, IMO they make the salad much nicer, and I've never made it without them. Don't use overly ripe bananas. Firm ones with a touch of green still on the stem, or solid yellow ones are best.

Steps:

• Whisk together the buttermilk, mayonnaise, chives, vinegar, sugar, lemon juice and 1/2 teaspoon each salt and pepper in a small bowl. Combine the walnuts, celery and apples in a separate large bowl. Pour three-quarters of the dressing over the celery-apple mixture and toss to coat. Let stand for 5 minutes at room temperature, then toss again. Adjust the seasoning as desired. Add the remaining dressing and toss again. Serve at room temperature.

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.

Steps:

• Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
• 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.