Congealed Waldorf Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 20%
  • Fat: 3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.6g
  • Carbohydrate: 24g
  • Fiber: 0.0g
  • Cholesterol: 6mg
  • Iron: 0.0mg
  • Sodium: 73mg
  • Calcium: 0.0mg


  • 2 envelopes unflavored gelatin
  • 2 cups cold water
  • 3 tablespoons sugar
  • 1 1/2 cups unsweetened apple juice
  • 1/4 cup lemon juice
  • 2 cups coarsely shredded Red Delicious apple
  • 1/2 cup diced celery
  • 1/2 cup golden raisins
  • 3 tablespoons finely chopped dry-roasted unsalted cashews
  • Vegetable cooking spray
  • 1 (3-ounce) package lemon-flavored gelatin
  • 1 cup boiling water
  • 3 ounces Neufcha@Gtel cheese, softened
  • 1 cup skim milk


  1. Sprinkle unflavored gelatin over 2 cups cold water in a large saucepan; let stand 1 minute. Stir in sugar. Cook over low heat, stirring constantly, until gelatin and sugar dissolve. Remove from heat; stir in juices. Chill gelatin mixture 1 1/2 hours or until consistency of unbeaten egg white.
  2. Fold apple, celery, raisins, and cashews into gelatin mixture. Pour half of mixture into an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray; cover and chill until firm. Keep remaining mixture at room temperature.
  3. Combine lemon-flavored gelatin and boiling water in a small bowl, stirring 2 minutes or until gelatin dissolves; set aside.
  4. Place cheese in a medium bowl; beat at medium speed of an electric mixer until smooth. Gradually add skim milk, beating well. Add lemon-flavored gelatin mixture, and beat well. Let cool to room temperature. Pour over congealed apple-gelatin mixture. Cover and chill just until firm.
  5. Spoon remaining apple-gelatin mixture over cheese mixture. Cover and chill until firm. To serve, cut into rectangles.
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