WALDORF SLAW
Steps:
- In a large bowl combine slaw mix, diced apples, and chopped walnuts; set aside.
- In a small bowl, stir to combine mayonnaise and poppy seed dressing. Pour dressing over slaw mixture and toss to combine. Cover and refrigerate 1 hour before serving.
BACON WALDORF SALAD
Provided by Aria Kagan
Time 27m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a large saute pan, heat the olive oil over medium-high heat and saute the chopped bacon until crispy. Drain the bacon pieces on a paper towel.
- Place the pine nuts on a baking sheet and toast in the oven until lightly golden, about 6 minutes.
- In a large bowl, lightly whisk together the mascarpone cheese, creme fraiche, orange zest and juice, and lemon zest and juice. Season the mixture with salt, and pepper, to taste.*
- Add the fennel, green apple, celery, and green grapes to the dressing. Toss to evenly coat with the dressing. Season the fennel salad with salt, to taste.
- Place the fennel salad in a serving bowl and top with the pine nuts and bacon.
MAC AND CHEESE WAFFLES WITH BACON
Who doesn't love a waffle, more importantly, a savory waffle? I created this recipe during some late-night thinking, as I do with most recipes that I make. I thought about two things that my wife loves: waffles and a little spicy mac and cheese, so I wondered, "Why not smash them together?" Happy wife, happy life, as they say. These waffles will satisfy at all hours of the day for your partner, friend, family member or even if you're on your own -- but a warning: You'll want to eat more than one!
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 waffles
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crispy, 7 to 8 minutes. Remove with a slotted spoon to a paper towel-lined plate. Pour bacon fat into a heatproof container (save for another use) and wipe the skillet clean with paper towels.
- Melt the butter in the large skillet over medium heat. Add the flour and whisk until tan in color, about 1 minute. Add the milk and bring up to a simmer, whisking every couple of minutes, until thick enough to coat the back of a spoon. Add the three cheeses in batches, whisking after each addition, until melted. Remove from the heat.
- Add the pasta to the boiling water and cook according to the package directions until al dente, then drain. Transfer to a large bowl, add 3/4 of the cheese sauce and 3/4 of the cooked bacon and stir to combine. Pour onto a rimmed baking sheet, spread it to the edges and refrigerate for 1 hour. Reserve the remaining cheese sauce for serving.
- Preheat your waffle iron to medium high. Spray with nonstick cooking spray and add enough mac and cheese to cover most of the iron. Press down hard to squeeze the waffle iron shut (don't worry if some mac and cheese falls out). Cook until golden brown, about 4 to 6 minutes.
- Meanwhile, reheat the reserved cheese sauce over low heat. Plate the waffle with a side of cheese sauce and garnish with some of the remaining bacon. Repeat with the remaining mac and cheese.
WARM BROCCOLI SLAW WITH BACON
This coleslaw is best served warm or at room temperature. The bacon shallot vinaigrette is made on the stove top and then poured over the raw broccoli slaw, which helps it to wilt slightly and soften in texture.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toss together the broccoli slaw, cabbage, kale, parsley and raisins in a large bowl.
- Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes. Add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat.
- Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss; season with salt. Cover and let sit at room temperature for 1 hour to soften.
IT'S A WONDERFUL WALDORF
Provided by Alton Brown
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on.
- In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, mint and red onion. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top.
WALDORF COLESLAW
Make and share this Waldorf Coleslaw recipe from Food.com.
Provided by Boca Pat
Categories Apple
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine sour cream, vinegar, sugar, celery seed, salt& pepper.
- In large bowl combine coleslaw mix, apples, celery, raisins and walnuts; add sour cream mixture; toss to combine.
- Refrigerate at least 2 hrs or overnight.
- Toss before serving.
WALDORF SLAW
A wholesome, wintry salad that makes the perfect side dish to ham or a pork pie
Provided by Good Food team
Categories Lunch, Side dish
Time 15m
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cabbage, celery, apples and grapes. Mix the mayo with the vinegar and season. Stir it into the vegetables so that they are well coated. Sprinkle on the walnuts and serve. Will keep in the fridge for up to 3 days.
Nutrition Facts : Calories 138 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.42 milligram of sodium
WALDORF SLAW
Sis got this recipe from some magazine. It is a nice, crisp, light slaw.
Provided by Diane C. @thymeandmarjoram
Categories Other Salads
Number Of Ingredients 14
Steps:
- Cook the bacon in a medium skillet over medium heat, til golden brown. Drain on paper towels and chop into 1/2 inch pieces.
- Wash, then cut and core the apple. Chop the apple into small chunks. Put the apples, bacon, celery, carrots, and golden raisins in a large bowl. Sprinkle with salt and pepper.
- In a small bowl whisk the mayonnaise, apple cider vinegar, Dijon mustard, sugar, celery seeds together until blended.
- Pour the dressing over the sliced veggies and toss to coat.
COLESLAW WALDORF SALAD
Potlucks tend to have a lot of heavy dishes, so this bright, fresh Waldorf salad coleslaw recipe is a welcome addition. I came up with this recipe as a way to serve something crunchy and fruity with a touch of sweetness. Sometimes I add shredded coconut and use toasted pecans instead of walnuts. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 18 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Place cabbage in a large bowl. In another bowl, whisk yogurt, mayonnaise, orange juice and vinegar until combined. Pour over cabbage; toss to coat. Stir in remaining ingredients. Refrigerate until serving.
Nutrition Facts : Calories 139 calories, Fat 8g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 55mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
WALDORF COLESLAW
Categories Salad Side No-Cook Vegetarian Quick & Easy Yogurt Mayonnaise Vinegar Apple Walnut Celery Summer Chill Cabbage Gourmet
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- In a very large bowl stir together the cabbage, the apple strips, the celery, and the walnuts. In a small bowl whisk together the mayonnaise, the yogurt, the mustard, the sugar, the oil, the salt, and the vinegar until the dressing is smooth, pour the dressing over the cabbage mixture, and toss the slaw well. Chill the slaw, covered, for 2 hours. The slaw may be made 1 day in advance and kept covered and chilled. Serve the slaw topped with the apples slices.
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