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Salads

Salads

Honeycrisp & Carrot Waldorf Salad

THEN: A traditional Waldorf salad is composed of  apples, mayonnaise, lemon juice, sugar, celery, broken nuts, and dark raisins.

NOW: Today we are twisting up the classic salad by using the now famed Honeycrisp apple (Oh my heart belongs to the sweetness of Honeycrisp), instead of the traditional tart Granny Smith. Honeycrisp apples were first produced in 1960 when the macoun and honeygold apple were cross-pollinated in a University of Minnesota breeding program, but it wasn’t until 1991 that the apple was made available to the consumer. (more…)

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Salads

Deviled Egg Recipes

There seems to be as million ways to make good ole’ deviled eggs. My friend Mary Edwards posted a photo of her deviled eggs on Facebook and they looked so creamy and tasty I asked about her recipe. She says she has never measured and her ritual is something like this:

I had ten eggs here – so I whipped the egg yolks with a good amount of mayo – about 4 generous tablespoons – a couple of generous tablespoons of whole grain Dijon mustard, a little seasoned salt, a little sugar (about 1 teaspoon), about 2 teaspoons of Coleman’s mustard, and a couple of cap fulls of apple cider vinegar – and then I finish with a dusting of more seasoned salt & cayenne pepper.

This is a vintage cooking style at its best. (more…)

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Candied Orange-Waldorf Salad

I’ve always loved Waldorf salad, and now I have a completely new way of making it! The oranges, candied walnuts, and Philadelphia Cooking Creme take this Waldorf salad to a completely new level! Enjoy!~

Candied Orange-Waldorf Salad
* Servings: 6-8

* 1 container PHILADELPHIA Original Cooking Creme (10 oz.)
* 1 container whipped topping, thawed (8 oz.)
* 5 apples, diced (sweet and firm-like Gala or Honeycrisp)
* 3 oranges, cut in half and segmented (reserve cups)
* 1 1/2 cup(s) of diced celery
* 1 cup(s) of golden raisins
* 1 pkg. frosted, glazed, or candied walnuts (4.25 oz.)

1. *This recipe makes more than 6 servings, you may serve remaining in bowl next to cups, or if you are serving more guests, get a few more oranges.
2. In a large bowl, stir the PHILADELPHIA Cooking Creme with whipped topping until smooth.
3. In another bowl, combine the apples, chopped orange segments, celery, raisins, and 3/4 of the walnuts.
4. Pour the creamy mixture, over the fruit/nut mixture. Stir until blended.
5. Fill orange cups with salad and place on serving dish.
6. Sprinkle on remaining walnuts to garnish.

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