Swanky Waldorf Salad

1 1/2 cups diced celery

1 1/2 cups diced Granny Smith apples (unpeeled)

1/2 cup diced McIntosh apple or other red apple (unpeeled)

1/2 cup diced fennel

3/4 cup blond raisins

1/2 to 3/4 cup of riesling wine

1 cup coarsely chopped walnuts

Finely grated zest of 1 lemon

2 tbsp lemon juice

3 or 4 tbsp finely chopped fresh Italian parsley

3/4 cup Best Foods Light mayonnaise

3/4 cup plain greek style yogurt (I used Fage Total 2%, which is widely available)

salt & pepper to taste

Soak the raisins in a bowl with the riesling wine for about an hour.  Toast the walnuts in a skillet on the stove and continually stir to make sure they do not burn.  When you can smell the walnuts are toasted IMMEDIATELY remove the nuts from the skillet to a bowl to ensure they do not keep cooking.

 

Combine celery, apples & fennel in a large bowl, toss with the lemon zest & juice.  Drain the raisins.  Add drained raisins, walnuts and parsley.  Combine mayonnaise and yogurt in a bowl and fold about 3/4 of it into the celery and apple mixture,  add the rest if you it needs a bit more.  Cover and allow to sit in the refrigerator for at least 4 hours.  This is important to give the time for all the flavors to come together.  Before serving allow to slightly come to room temperature, but is still cold.  Enjoy!

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