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Waldorf Salad with Steel-Cut Oats

Photo: Mary Britton Senseney/ Wonderful Machine; Styling: Cindy Barr
Hands-on time 26 mins
Total time 26 mins
Yield Serves 4 (serving size: 1 salad)
The nuttiness of the steel-cut oats adds a great twist to traditional Waldorf Salad. Rinsing the oats removes excess starch on the outside of the grains, preventing them from becoming too sticky.

Ingredients

  • 1 cup steel-cut oats, rinsed and drained
  • 1 cup water
  • 1 teaspoon kosher salt, divided
  • 2/3 cup coarsely chopped walnuts
  • 1 1/2 teaspoons honey
  • 1/8 teaspoon ground red pepper
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups diced Granny Smith apple (about 1 large)
  • 1 1/2 cups torn radicchio
  • 1 1/2 cups seedless red grapes, halved
  • 1/2 cup (2 ounces) crumbled blue cheese

Nutrition Information

  • calories 410
  • fat 26.5 g
  • satfat 5.4 g
  • monofat 10.5 g
  • polyfat 9.6 g
  • protein 9 g
  • carbohydrate 37.9 g
  • fiber 5.1 g
  • cholesterol 11 mg
  • iron 2 mg
  • sodium 683 mg
  • calcium 106 mg

How to Make It

  1. Combine oats, 1 cup water, and 1/2 teaspoon kosher salt in a medium saucepan; bring to a boil. Reduce heat, and simmer for 7 minutes (do not stir) or until liquid almost evaporates. Remove from heat; fluff with a fork. Place oats in a medium bowl, and let stand for 10 minutes.

  2. Combine walnuts, honey, and red pepper in a small nonstick skillet over medium heat; cook 4 minutes or until nuts are fragrant and honey is slightly caramelized, stirring occasionally.

  3. Combine remaining 1/2 teaspoon salt, olive oil, vinegar, and black pepper in a small bowl, stirring with a whisk. Add dressing, apple, radicchio, and grapes to oats; toss well. Place 1 1/2 cups oat mixture on each of 4 plates, and top each serving with about 3 tablespoons walnut mixture and 2 tablespoons blue cheese.