Waldorf Salad With Dried Cranberries Recipe - Cooking Index
2 | Granny Smith apples - cored, and (large) | |
Cut into 1/2" dice | ||
1/2 cup | 55g / 1.9oz | Diced celery |
3/4 cup | 69g / 2.4oz | Dried cranberries |
2 tablespoons | 30ml | Cider vinegar |
2 tablespoons | 30ml | Honey |
2 tablespoons | 30ml | Oil |
1/2 teaspoon | 2.5ml | Coarse salt |
1/2 cup | 73g / 2.6oz | Coarsely-chopped walnuts |
Combine apples, celery and cranberries in 2-quart bowl. Combine vinegar, honey and oil in small dish. Add to apple mixture. Sprinkle with salt. Toss until well mixed. Refrigerate, covered airtight, at least 3 hours or overnight.
Spread walnuts in single layer on baking sheet and toast at 350 degrees until fragrant, about 8 minutes. (Do not let brown or they will become bitter.)
To serve, let apple-cranberry mixture stand 30 minutes at room temperature; toss in walnuts and adjust seasonings.
This recipe yields 12 to 16 condiment servings.
Each of 16 servings: 81 calories; 77 mg sodium; 0 cholesterol; 4 grams fat; 11 grams carbohydrates; 1 gram protein; 0.66 gram fiber.
Source:
The Los Angeles Times, 12-22-1999
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