Western Waldorf

Western Waldorf Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
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.

Yield:

Serves 6

Recipe from

Sunset

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per serving.

October 2009
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