Publisher Photo
Publisher Photo
When I was growing up, my mother would make Waldorf salad during the holiday season using Red Delicious apples. This version is a nice time-saver because you can prepare it ahead of time without the worry of the apples browning.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 2 packages (3 ounces each) strawberry gelatin
  • 2 cups boiling water
  • 1-1/2 cups cold water
  • 2 medium apples, diced
  • 1/2 cup chopped celery
  • 1/4 cup chopped walnuts
  • LEMON YOGURT DRESSING:
  • 3/4 cup (6 ounces) lemon yogurt
  • 1-1/2 teaspoons brown sugar
  • 1/8 teaspoon salt
  • Dash to 1/8 teaspoon ground cinnamon

Directions

In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 1-1/2 hours. Fold in the apples, celery and walnuts. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 4 hours or until set.
For dressing, combine the yogurt, brown sugar, salt and cinnamon; chill until serving. To serve, unmold salad onto a platter. Serve with dressing. Yield: 12 servings.
Originally published as Waldorf Salad Mold in Country Woman Christmas Annual 2009, p52

Nutritional Facts

1 slice: 103 calories, 2g fat (1g saturated fat), 2mg cholesterol, 74mg sodium, 19g carbohydrate (18g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fruit.

  • 2 packages (3 ounces each) strawberry gelatin
  • 2 cups boiling water
  • 1-1/2 cups cold water
  • 2 medium apples, diced
  • 1/2 cup chopped celery
  • 1/4 cup chopped walnuts
  • LEMON YOGURT DRESSING:
  • 3/4 cup (6 ounces) lemon yogurt
  • 1-1/2 teaspoons brown sugar
  • 1/8 teaspoon salt
  • Dash to 1/8 teaspoon ground cinnamon
  1. In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 1-1/2 hours. Fold in the apples, celery and walnuts. Pour into a 6-cup ring mold coated with cooking spray. Cover and refrigerate for 4 hours or until set.
  2. For dressing, combine the yogurt, brown sugar, salt and cinnamon; chill until serving. To serve, unmold salad onto a platter. Serve with dressing. Yield: 12 servings.
Originally published as Waldorf Salad Mold in Country Woman Christmas Annual 2009, p52

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