Frozen Waldorf Salad Recipe

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Frozen Waldorf Salad Recipe
Frozen Waldorf Salad Recipe photo by Taste of Home
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Frozen Waldorf Salad Recipe

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Publisher Photo
While I was growing up on a farm in western Kansas, we always had lots of hungry men around during harvesttime. This salad is one we served often since it was easy to increase and we could prepare it ahead of time.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + freezing

Ingredients

  • 1 can (20 ounces) crushed pineapple
  • 1 cup sugar
  • 2 eggs, beaten
  • Dash salt
  • 1 cup chopped celery
  • 2 medium red apples, chopped
  • 1 cup chopped pecans
  • 1 cup heavy cream, whipped
  • Lettuce leaves, optional

Directions

Drain pineapple, reserving the juice. Set pineapple aside. In a saucepan, combine juice with sugar, eggs and salt. Cook, stirring constantly, over medium-low heat until slightly thickened. Remove from the heat; cool. Stir in pineapple, celery, apples and pecans. Fold in whipped cream. Pour into a 9-in. square pan. Cover and freeze until firm. Let stand at room temperature for about 15 minutes before cutting. Serve on lettuce-lined plates if desired. Yield: 12 servings.
Originally published as Frozen Waldorf Salad in Reminisce January/February 1994, p49

Nutritional Facts

1 piece: 257 calories, 15g fat (5g saturated fat), 63mg cholesterol, 40mg sodium, 30g carbohydrate (26g sugars, 2g fiber), 3g protein.

  • 1 can (20 ounces) crushed pineapple
  • 1 cup sugar
  • 2 eggs, beaten
  • Dash salt
  • 1 cup chopped celery
  • 2 medium red apples, chopped
  • 1 cup chopped pecans
  • 1 cup heavy cream, whipped
  • Lettuce leaves, optional
  1. Drain pineapple, reserving the juice. Set pineapple aside. In a saucepan, combine juice with sugar, eggs and salt. Cook, stirring constantly, over medium-low heat until slightly thickened. Remove from the heat; cool. Stir in pineapple, celery, apples and pecans. Fold in whipped cream. Pour into a 9-in. square pan. Cover and freeze until firm. Let stand at room temperature for about 15 minutes before cutting. Serve on lettuce-lined plates if desired. Yield: 12 servings.
Originally published as Frozen Waldorf Salad in Reminisce January/February 1994, p49

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MY REVIEW
kgimse User ID: 8132085 11375
Reviewed Nov. 30, 2014

"I made this for Thanksgiving and it was thumbs down for all. WAY TOO SWEET ! My son's girlfriend took to work and they also agreed. Ended up dumping it down the sink."

MY REVIEW
Trilby Yost User ID: 5195621 17268
Reviewed Jun. 14, 2010

"So good that I usually save it for dessert! This was my late mother-in-law's favorite fruit salad. I think she made it by the same method, so this must be a classic recipe."

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