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Golda's Frozen Waldorf Salad Recipe

Golda's Frozen Waldorf Salad

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Average Rating:

Total Reviews: 14

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  • on July 17, 2010

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    I made this for a 4th of July Party which also was my father's birthday and I couldn't believe how good it was, everyone loved it. I did freeze it then let it thaw in the fridge for an hour before serving it and I'm glad I did. It was frosty cold but not frozen. I will definitely make this again.

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  • on June 28, 2007

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    I've made this recipe numerous times. Each time getting rave reviews. My father-in-law told me he even went to bed thinking about how delicious it was !

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  • on August 26, 2006

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    IT'S EASY AND CONVENIENT. YOU CAN MAKE IT IN ADVANCE OF ANY TYPE DINNER

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  • on August 19, 2006

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    This is one of my husbands favorite salads. When I made this one he said it was the best he had ever had!! It is definetly an Awesome Waldorf!!

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  • on August 07, 2005

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    I made this salad as a treat for my mother when she was in town. It reminded me of an old recipe she grew up enjoying. I actually used cool whip instead of cream to make it a bit "healthier". The one thing I did learn was it really needs to be out at room temp for at least 30 minutes prior to serving. The cool whip might be the culrit there! Keep them coming Paula! Jenlu Mt. Pleasant

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  • on July 12, 2005

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    I followed the previous reviewers advice about the gel. I just cooked until sugar disolved. This dish is really good and a perfect delight to any meal. Also, I did not let it freeze, istead, I refrigerated the dish for a couple of hours before serving.

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  • on April 19, 2005

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    This salad is just "ok". It takes a lot of prep time and my family did not like it very much.

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  • on February 24, 2005

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    Yummy stuff. Luckily I made a double batch of this stuff. Just put it in a 13x9 pan lined with plastic and popped it out, cut it in to pieces and back into little ziplock bags for later. Great flavor and truly a delight to eat.

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  • on February 16, 2005

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    Tried it Thought it was great.

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  • on November 24, 2004

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    this is an awesome variation of the classic waldorf. Agree with another reviewer about cooking the liquid--if it cooks until it is thick in gets like caramel (still edible in the salad though--just sticks to your teeth a bit :o Cook liquid until sugar dissolves, it will thicken when it cools. Try this one!!!!

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