Lubys Cafeteria Waldorf Salad Recipes
LUBY'S CAFETERIA WALDORF SALAD
For fans of cafeteria cuisine, a wonderfully tasty salad. From Luby's 50th Anniversary Recipe Collection cookbook.
Provided by Molly53
Categories Apple
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, combine apples and next three ingredients ingredients; toss lightly to coat evenly.
- In another bowl, whip cream at high speed with an electric mixer just until stiff peaks form, taking care not to overbeat. Blend in sugar and vanilla.
- Fold into fruit.
- Cover and refrigerate at least 2 hours. Garnish with walnuts.
Nutrition Facts : Calories 148, Fat 8.4, SaturatedFat 2.5, Cholesterol 14, Sodium 118.4, Carbohydrate 19.3, Fiber 2.3, Sugar 12.7, Protein 0.9
LUBY'S CAFETERIA'S SPANISH COLE SLAW
This recipe comes from the Luby's Cafeteria 50th Anniversary Cookbook. The crisp colors and tangy dill dressing make this one-of-a-kind slaw a hit! --Note-- refrigeration time is noted as cooking time (2 hours).
Provided by Kim D.
Categories Vegetable
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine cabbage, pickles, green bell pepper, parsley, green onions, carrots and red pepper.
- For dressing, combine water, pickle juice, vinegar, sugar, oil, salt and pepper.
- Whisk until well blended.
- Pour dressing over cabbage mixture and toss lightly to coat evenly.
- Cover and refrigerate at least 2 hours, tossing lightly serveral times.
- ~NOTE~To shredded cabbage the Luby's way (for slaw that is easy to eat) cut cabbage in half lengthwise and remove core.
- Cut crosswise into 1/8-inch slices into 2-inch lengths.
LUBY'S CAFETERIA CHEESE ENCHILADAS WITH CHILI SAUCE
This recipe comes from Luby's Cafeteria 50th Anniversary Cookbook and is one of their most requested recipes. If you like Tex-Mex, these are a must try! Serve with Spanish rice and refried beans.
Provided by Kim D.
Categories Cheese
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make sauce, brown ground beef in a large saucepan or Dutch oven along with the onions, garlic powder, salt and pepper.
- Drain meat on paper towels.
- Return meat to saucepan and add broth, tomatoes, chili powder, paprika and cumin.
- Mix well, breaking up tomatoes with a spoon.
- Bring to a boil.
- Reduce heat and simmer uncovered for one hour.
- In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.
- Gradually add the cornstarch mixture to the chili sauce, stirring constantly.
- Continue cooking sauce for about 5 more minutes.
- For enchiladas, heat oven to 350°F.
- Heat about 1/2-inch vegetable oil in a small skillet, until hot but not smoking.
- Quickly fry each tortilla in hot oil to soften, about 2-4 seconds on each side; drain on paper towels.
- In a large bowl, combine Cheddar cheese and onions.
- Mix well.
- Spoon 1/3 cup cheese mixture down the center of each warm tortilla.
- Roll up and place seam side down into two 11X7-inch baking dishes.
- Top enchiladas with chili sauce.
- Cover each dish with foil.
- Bake for 10 minutes or until hot.
- Remove foil.
- Sprinkle with american cheese and continue baking 2 minutes or until cheese melts.
LUBY'S CAFETERIA SPAGHETTI SALAD
A copy cat recipe. I haven't tried this one yet. Although at the 4-H District Speech Supper last year, one lady brought a salad similar to this one, but without the cucumbers in it. A person could change the kind of veggies, and probably half the recipe for your family.
Provided by Cullinaryjudge
Categories Spaghetti
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cook spaghetti according to package directions.
- Drain, rinse with cold water, and drain well.
- Transfer to large bowl.
- In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers until well blended.
- Stir in cucumber, onion, and tomatoes.
- Pour over spaghetti and toss lightly to coat evenly.
- Cover and refrigerate at least 2 hours or up to 24 hours.
- Garnish with parsley.
Nutrition Facts : Calories 273.6, Fat 12.2, SaturatedFat 2, Cholesterol 0.4, Sodium 635.7, Carbohydrate 35.6, Fiber 2, Sugar 5.3, Protein 6
LUBY'S-STYLE CAFETERIA CRANBERRY FRUIT SALAD
This salad is my interpretation of one served at Luby's Cafeteria every autumn. It's great to serve all through the upcoming holiday season! Cooking time includes cooling and chilling times.
Provided by Lorraine of AZ
Categories Berries
Time 5h20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a saucepan, mix sugar and water, stirring to dissolve sugar. Bring to a boil.
- Add cranberries. Return to a boil, reduce heat and boil gently 4 to 5 minutes or until most cranberries have popped, stirring occasionally.
- Remove cranberries from heat and cool completely at room temperature.
- Quarter the apple; core and chop. Add to cool cranberries. Chop the orange and banana and add to cranberries with the nuts.
- Mix well and refrigerate until serving time, at least 4 hours or overnight.
Nutrition Facts : Calories 243.2, Fat 9.7, SaturatedFat 0.9, Sodium 2.1, Carbohydrate 40.2, Fiber 4.3, Sugar 32.3, Protein 2.8
LUBY'S CAFETERIA GREEN PEA SALAD
From the Luby's Cafeteria 50th Anniversary Cookbook for fans of cafeteria cuisine. The contrasting textures and tangy-sweet taste of this salad make it a hands-down crowd pleaser. Cut cheese, celery, and bell pepper into pea-size pieces to enhance the salad's appearance. Cooking time is chilling time.
Provided by Molly53
Categories Vegetable
Time 17m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In medium bowl, combine all ingredients. Toss lightly to coat evenly.
- Cover and refrigerate at least 2 hours.
Nutrition Facts : Calories 225.4, Fat 9.9, SaturatedFat 3.8, Cholesterol 18.6, Sodium 299.7, Carbohydrate 25.6, Fiber 6.7, Sugar 9.8, Protein 9.9
LUBY'S CAFETERIA OLD-FASHIONED EGG SALAD
For fans of cafeteria cuisine. Cooking time for hard boiled eggs not included in preparation time. From Luby's 50th Anniversary Recipe Collection cookbook.
Provided by Molly53
Categories Greens
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In large bowl, combine lettuce, half the eggs, half the onions, and half the olives.
- Toss lightly.
- Garnish with remaining eggs, onions, and olives.
- Cover and chill.
- In small bowl, mix mayonnaise and French dressing until well blended.
- Drizzle over salad.
Nutrition Facts : Calories 252.9, Fat 19.7, SaturatedFat 3.4, Cholesterol 171.2, Sodium 457.3, Carbohydrate 14.3, Fiber 1.7, Sugar 6.3, Protein 6.3
THE ORIGINAL WALDORF SALAD
"Millions who never visited the Waldorf owe him a debt," The New York Times wrote in 1950, upon Oscar Tschirky's death. Mr. Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts, which can be added here alongside the celery and apples. But the original is an exercise in simplicity: four ingredients that have lived on for over a century.
Provided by The New York Times
Categories dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish
Time 10m
Yield 1 serving (as a main course)
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 38 grams, Carbohydrate 30 grams, Fat 45 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 7 grams, Sodium 909 milligrams, Sugar 20 grams
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