Traditionally, Waldorf salads are tossed in a generous amount of rich mayo-based dressing. This lighter version uses a combination of sugar-free mayonnaise and Greek yogurt for the dressing, which is then drizzled sparingly on top before serving.
For best results, prepare the dressing in advance to give the flavors time to develop.
Prep time: 20 minutes
Cook time: n/a
Serves: 4
Dressing Ingredients:
¼ c. sugar-free mayonnaise
¼ c. Greek yogurt
1½ T. honey, preferably local
1 T. fresh lemon juice
½ t. garlic powder
½ t. salt
Salad Ingredients:
1 large head Bibb lettuce, separated, rinsed, and patted dry
2 medium Granny Smith apples, cored and sliced*
1 c. red seedless grapes, cut in half
2 large stalks celery, chopped small
½ c. walnuts, roughly chopped
Optional: 2 oz. goat cheese, crumbled
*Tip: Granny Smith apples are crisp, but somewhat tart. If desired, substitute any crisp, sweet variety instead. (One red and one green apple would make for a nice presentation).
Directions:
- Prepare the dressing by combining all ingredients in a bowl and whisking until thoroughly combined. Taste and adjust seasonings, as desired. Cover and store in the refrigerator until ready to use.
- Assemble the salad by lining four chilled salad plates with the Bibb lettuce leaves. Top with the apples, grapes, walnuts, and goat cheese, if using.
- Drizzle with some of the dressing and serve immediately with remaining dressing on the side. Enjoy!
For best results, prepare the vinaigrette the day before serving to give the flavors time to fully develop.
Prep time: 20 minutes
Cook time: n/a
Serves 4
Vinaigrette Ingredients:
½ c. extra virgin olive oil
¼ c. champagne vinegar
1 t. Dijon mustard
3 T. honey, preferably local
4-5 large blackberries, rinsed
1 T. fresh basil, roughly chopped
Sea salt and black pepper, to taste
Ingredients:
2 c. baby spinach
2 c. baby arugula
2 large ripe peaches, sliced
1 c. blackberries, washed and patted dry
½ c. walnuts, roughly chopped
4 oz. goat cheese, crumbled
Fresh basil sprigs, for garnish
Directions:
- Add the olive oil, vinegar, Dijon mustard, honey, blackberries, and basil to a food processor container. Season with salt and black pepper, to taste, and process on high until thoroughly emulsified. Taste and add additional honey, salt, and/or black pepper, if desired. Transfer to an airtight container and store in the refrigerator until ready to serve.
- Add the spinach and arugula to a large bowl and toss to combine. Transfer to a serving platter and top with sliced peach, fresh blackberries, walnuts, and goat cheese.
- Garnish with sprigs of fresh basil and drizzle some of the blackberry-basil vinaigrette on top. Serve immediately with remaining vinaigrette on the side. Enjoy!
