Holiday Waldorf Salad - Kraft Recipes Top
Comida Kraft
Recipe Box

Holiday Waldorf Salad

Prep Time
15
min.
Total Time
5
hr.
45
min.
Servings

Makes 10 servings, 1/2 cup each.

Lemon gelatin is blended with mayonnaise, apple, celery and walnuts for a creamy Waldorf salad or dessert mold perfect for the holidays.

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What You Need

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Make It

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  • Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and lemon juice. Refrigerate 1-1/2 hours or until thickened.
  • Add mayo gradually, stirring with wire whisk until well blended. Stir in apple and celery. Pour into 5-cup mold sprayed with cooking spray.
  • Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftover salad in refrigerator.

Special Extra

Stir in 1/4 cup chopped PLANTERS Walnuts with the apple and celery.

Substitute

Prepare as directed, using 1 pkg. (8-serving size) JELL-O Lemon Flavor Gelatin.

Substitute

Prepare as directed, using JELL-O Lemon Flavor Sugar Free Gelatin and KRAFT Mayo Fat Free Mayonnaise Dressing.

How to Unmold Gelatin

Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edge with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.

Servings

  • Makes 10 servings, 1/2 cup each.

Nutritional Information

Serving Size Makes 10 servings, 1/2 cup each.
AMOUNT PER SERVING
Calories 150
Total fat 9g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 160mg
Carbohydrate 17g
Sugars 17g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from
Date published: 2002-04-19
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