Waldorf Salad
Waldorf salad usually has mayonnaise in it, making it heavy and thick, and if you ask me, somewhat unappetizing. This Waldorf salad is purely apples, walnuts, cranberries, and onion with a touch of lemon. We traditionally serve this on Thanksgiving and because it's so light and fresh, it helps balance out the rich and heavy food during a Thanksgiving meal. It also makes good leftovers for the next day.
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Servings: 6 people
Calories: 272 kcal
Net Carbs: 23 g
Ingredients
- 1/2 cup (59 g) walnuts
- 2 (2) large fuji apples
- 2 (2) large Granny Smith apples
- 2 Tbsp (2 Tbsp) fresh lemon juice
- 1 cup (101 g) celery, diced
- 2 (2) green onions, thinly sliced
- 1/2 cup (61 g) dried cranberries
- 1/3 cup (73 g) walnut oil
- 3 Tbsp (3 Tbsp) sherry vinegar or white balsamic vinegar
Instructions
- Toast the walnuts in a dry skillet, tossing them regularly to ensure they cook evenly. Be sure not to burn them! Place them on a cutting board to cool then chop coarsely.
- Core the apples, and cut the apple slices into 1/2-inch pieces.
- In a large bowl, toss the apple pieces with the lemon juice. Add the celery, green onions, cranberries, and toasted walnuts. Drizzle with the walnut oil and vinegar. Toss to mix well.
- Serve at once, or cover and refrigerate until ready to serve.
Nutrition
Calories: 272kcalFat: 19gSodium: 16mgNet Carbs: 23gSaturated Fat: 2gPotassium: 228mgCarbohydrates: 28gVitamin A: 181IUFiber: 5gVitamin C: 9mgSugar: 20gCalcium: 26mgProtein: 2gIron: 1mg
