Waldorf-Style Salad with Honey-Yogurt Dressing
Prep Time
Cooking Mode
1 pkg pecan pieces (1 cup)
1 lemon
¼ cup plain Greek yogurt
3 tbsp liquid honey
2 tbsp extra virgin olive oil
½ tsp each salt and pepper
6 celery stalks with leaves
3 apples (green, red and yellow ones)
2 cups seedless red or black grapes, halved
¼ cup dried cranberries
1 - 2 heads radicchio (for 4 cups diced leaves)
2 cups pea shoots
½ cup coarsely chopped parsley
1 pkg pecan pieces (1 cup)
1 lemon
¼ cup plain Greek yogurt
3 tbsp liquid honey
2 tbsp extra virgin olive oil
½ tsp each salt and pepper
6 celery stalks with leaves
3 apples (green, red and yellow ones)
2 cups seedless red or black grapes, halved
¼ cup dried cranberries
1 - 2 heads radicchio (for 4 cups diced leaves)
2 cups pea shoots
½ cup coarsely chopped parsley
Directions
1Toast the pecan pieces in a dry frypan, stirring over medium heat until fragrant and golden, approx. 5 min. Pour into bowl to cool; set aside.
2Into a large bowl, finely zest the lemon and squeeze in 3 tbsp (45 mL) juice. Mix in the yogurt, honey, olive oil, salt and pepper. Set aside.
3Remove the celery leaves from the stalks; set aside leaves in fridge for garnish later. Thinly slice the celery stalks on a bias. Core and dice the apples. Slice grapes into halves. Add celery, apples, grapes and dried cranberries to the yogurt dressing. Toss to coat. Cover and chill 30 min. or up to 4 hr. Remove from the fridge about 20 min. prior to serving to allow flavours to be at their fullest.
4Just before serving, core radicchio and dice leaves. Roughly chop pea shoots into large pieces. Set aside about 2 tbsp (30 mL) each of the chilled celery leaves, diced radicchio, chopped pea shoots and parsley for garnish; gently mix the rest of these ingredients, plus the reserved pecans, into the dressed apple mixture. Spoon into serving bowl or onto plates. Sprinkle with the garnishes to serve.
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