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Photo: Annabelle Breakey; Styling: Randy Mon Photo by: Photo: Annabelle Breakey; Styling: Randy Mon

Western Waldorf

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.

Sunset OCTOBER 2009

  • Yield: Serves 6

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.

Nutritional Information

Amount per serving
  • Calories: 136
  • Calories from fat: 49%
  • Protein: 1.9g
  • Fat: 7.3g
  • Saturated fat: 0.7g
  • Carbohydrate: 18g
  • Fiber: 2.7g
  • Sodium: 27mg
  • Cholesterol: 0.0mg
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Western Waldorf recipe

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