FBD

Waldorf Hotel's Waldorf Salad

AmericanVegetarianEasy15 minBy Northstar

Ingredients

Servings
4
  • 1 cup walnut halves
  • 0.5 cup mayonnaise
  • 0.3 cup plain yogurt
  • 1 tsp prepared mustard
  • 1 pinch dry mustard
  • 0.5 lemon lemon, juiced
  • 4 large tart apples, peeled, cored, and diced
  • 1 0.5 cup finely diced inner celery ribs
  • 1 tsp salt and freshly ground black pepper
  • 2 bunch tender greens (arugula, baby kale or pepper cress)
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice

Instructions

  1. 1

    Preheat oven to 325°F. Spread walnuts on a baking sheet and toast for 4 to 5 minutes until aromatic and lightly toasted. Let cool.

  2. 2

    Combine mayonnaise, yogurt, both mustards, and lemon juice in a large bowl. Fold in apples and diced celery. Season with salt and pepper.

  3. 3

    Put salad greens in a large bowl. Add olive oil and 1 tablespoon lemon juice, season with salt and pepper, and toss well.

  4. 4

    Divide the dressed greens among four plates.

  5. 5

    Spoon the apple-celery mixture onto the greens.

  6. 6

    Sprinkle with toasted walnuts and reserved celery leaves.

Tags

salad