Waldorf Wedge
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- Kelly Brant
Serves 4 peopleCategories: Salad- Salad Dressings- Slaw
Ingredients
- 1/2 cup walnut halves or pieces
- 1/2 cup plain yogurt
- 2 Tbsp. mayonnaise
- 2 Tbsp. minced fresh flat-leaf parsley
- 1 tsp. honey or sugar
- 1/2 lemon, zest finely grated and juiced, divided use
- Ground black pepper
- 2 crisp apples such as gala
- 1 head lettuce, washed but not cored
- 2 ribs celery, thinly sliced
- 1/4 cup golden raisins
Directions
- Heat oven to 350 degrees. Spread the nuts out on a baking sheet and toast 8 to 10 minutes,
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stirring occasionally. Cool.
- In a bowl, whisk together the yogurt, mayonnaise, parsley, honey and lemon zest. Season generously with pepper.
- Halve, core and dice the apples, leaving the skin on. Sprinkle apples with lemon juice.
- Cut lettuce head into quarters. Arrange quarters on serving plates. Drizzle each wedge with dressing, then sprinkle with apples, celery, walnuts and raisins. Serve immediately.
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Variation: Napa Wedge, replace the lettuce with napa cabbage and add 1/2 small red onion, thinly sliced, and omit raisins.