This is my new favorite breakfast. It's hearty enough to hold me to lunch. I just cut the portion size a little and don't eat it on the arugula.
Waldorf Salad with Steel-Cut Oats
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.
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Total: 26 Minutes
- Calories: 410
- Fat: 26.5g
- Saturated fat: 5.4g
- Monounsaturated fat: 10.5g
- Polyunsaturated fat: 9.6g
- Protein: 9g
- Carbohydrate: 37.9g
- Fiber: 5.1g
- Cholesterol: 11mg
- Iron: 2mg
- Sodium: 683mg
- Calcium: 106mg
- 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
- 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.
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