Rating: 4.5 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 6

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.

Mark Bittman
Recipe by Cooking Light September 2011

Gallery

Mary Britton Senseney/ Wonderful Machine; Styling: Cindy Barr

Recipe Summary

hands-on:
26 mins
total:
26 mins
Yield:
Serves 4 (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

410 calories; fat 26.5g; saturated fat 5.4g; mono fat 10.5g; poly fat 9.6g; protein 9g; carbohydrates 37.9g; fiber 5.1g; cholesterol 11mg; iron 2mg; sodium 683mg; calcium 106mg.
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