Lemony Waldorf Salad


This wonderful and healthy salad is a take-off of the classic Waldorf salad. My inspiration came from Mark Peel in Food and Wine, November 2009. I modified it to the tastes of my family and what I had in my kitchen. It is incredibly easy to make and gets it spiciness from the arugula, radish and cumin!

Ingredients for dressing:

  • 1 tablespoons minced shallot
  • ½ teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • ¼ cup + 2 tablespoons organic canola oil
  • ½ teaspoon organic cumin
  • Sea salt
  • Freshly ground pepper

In a small bowl, combine shallot, lemon zest, lemon juice, canola oil and cumin. Whisk thoroughly. Add salt and pepper to taste and whisk well.

Ingredients for salad:

  • ½ cup (2 ounces) organic walnut halves or pieces
  • 2 cups (4 ounces) organic romaine lettuce, shredded
  • 8 large radishes, cut in half lengthwise and thinly sliced
  • 1 cup organic celery, thinly
  • 2 cups (4 ounces) organic arugula
  • ¼ cup organic raisins
  • 1 organic Fuji apple, peeled, quartered and thinly sliced crosswise

Directions for salad:

  1. Preheat oven to 350 degrees and toast walnuts for about 8 minutes, until golden and break into pieces.
  2. In a large salad bowl, add romaine, arugula, celery, radish, raisins, apples and walnuts. Toss with dressing and serve immediately. Serves 4.



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