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Western Waldorf

Photo: Annabelle Breakey; Styling: Randy Mon
Yield Serves 6
Time: 20 minutes. A fresh take on the classic mayonnaisey Waldorf, this salad works as a side dish, a main course (if you add chicken), or even--with a spoonful of plain yogurt--as a light dessert.


  • 1/4 cup unfiltered apple juice
  • 1 teaspoon roasted walnut or almond oil, or extra-virgin olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon freshly ground black pepper
  • 2 Pink Lady apples (or another sweet-tart variety such as Jonathan or Piñata)
  • 1/2 cup toasted coarsely chopped walnuts
  • 2 large tangerines, peeled and sections cut in half
  • 1 cup seedless red or green grapes, halved

Nutrition Information

  • calories 136
  • caloriesfromfat 49 %
  • protein 1.9 g
  • fat 7.3 g
  • satfat 0.7 g
  • carbohydrate 18 g
  • fiber 2.7 g
  • sodium 27 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a small bowl, whisk apple juice, oil, salt, cinnamon, and pepper until blended.

  2. Core apples, cut into thin wedges, and cut wedges in half crosswise. In a salad bowl, combine remaining ingredients. Pour dressing over fruit and nuts and mix gently to coat.

  3. Note: Nutritional analysis is per serving.