Time 35m Yield 6 servings Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F. Spread the pecans and walnuts on a rimmed baking sheet and bake until lightly toasted, about 6 minutes. Cool completely and roughly chop. Stir together the sour cream, chives, mayonnaise, honey, lemon juice, 1/2 teaspoon salt and pepper to taste in a large bowl. Add the celery, apples, grapes, cranberries and nuts and toss to combine; season with salt and pepper to taste. Serve immediately.
Time 40m Yield 12 servings. Number Of Ingredients 8 Steps:
Combine cranberries and sugar; let stand 30 minutes. Add next 5 ingredients and mix well. Gently fold in whipped cream; chill.
Yield 9 Number Of Ingredients 9 Steps:
Combine cranberries, apple, celery, grapes, raisins, walnuts, sugar, cinnamon, and yogurt. (I chop cranberries in a food processor, and it works great). Toss to coat. Cover and chill 2 hours. Stir just before serving. Garnish with frosted cranberries and mint leaves if desired. For frosted cranberries, wet cranberry and roll in sugar.
Time 10m Yield 8 serving(s) Number Of Ingredients 10 Steps:
In a large bowl, combine the apples, celery, grapes, cranberries & walnuts. In a small bowl, whisk together the yogurt, the two juices, honey & salt, then gently toss the salad & dressing together to combine thoroughly. Great as is, or serve over a leaf or two of lettuce.
More about “cranberry waldorf with yogurt recipes”
Time 15m Yield 12 servings. Number Of Ingredients 10 Steps:
Sprinkle unflavored gelatin over 1/4 cup cold water; let stand for 5 minutes. In a bowl, dissolve softened gelatin and cranberry gelatin in boiling water. Stir in cranberry sauce until blended. Add the cinnamon, ginger, salt and remaining cold water. Cover and refrigerate until almost set. Fold in apples and walnuts. Pour into an ungreased 2-1/2-qt. serving bowl. Refrigerate until firm.
