Waldorf Salad
Crisp apples, toasted nuts, and a tangy honey-mustard dressing come together in this refreshing and satisfying apple walnut salad recipe. The combination of crunchy apples, crunchy celery, and flavorful bell pepper makes for a delightful texture, while the creamy dressing with a hint of mint ties everything together. Serve this vibrant salad on a bed of Bibb lettuce for a beautiful presentation that will surely impress your guests.
— Constant Cookbook
Ingredients
- 3/4 cup walnut or pecan halves
- 4 crisp apples, such as pippin, McIntosh or
- Rome Beauty
- Juice of 1 lemon
- 1 cup finely diced celery
- 1/2 cup diced red bell pepper
- 3 green onions, including some of the tender
- green portions, finely chopped
- 3/4 cup sour cream
- 1 Tbs. Dijon mustard
- 1 1/2 Tbs. honey
- 1 tsp. minced fresh mint
- Salt and freshly ground pepper, to taste
- 1 or 2 heads Bibb lettuce
Instructions
- Preheat an oven to 200°F. Spread the nuts on a baking sheet and bake until lightly toasted, 6 to 7 minutes. Coarsely chop and set aside.
- Peel, core and quarter the apples, and cut into 1/2-inch dice. In a bowl, toss the apples with the lemon juice. Add the celery, bell pepper, green onions and nuts and stir to combine.
- In another bowl, combine the sour cream, mustard, honey and mint. Whisk until well blended, and season with salt and pepper.
- Separate the lettuce leaves and use only the crisp inner leaves; reserve the larger outer leaves for another use. Arrange the lettuce leaves around the rim of a serving platter. Add the dressing to the apple mixture and mix well. Spoon the salad onto the center of the platter.
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