Western Waldorf
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.
How to Make It
Step 1
1
In a small bowl, whisk apple juice, oil, salt, cinnamon, and pepper until blended.
Step 2
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.
Step 3
3
Note: Nutritional analysis is per serving.
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
Directions
Step 1
1
In a small bowl, whisk apple juice, oil, salt, cinnamon, and pepper until blended.
Step 2
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.
Step 3
3
Note: Nutritional analysis is per serving.
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