This dish is my version of Waldorf Salad. Oregon is almost as famous for it’s apples as Washington state, and also produces cranberries and hazelnuts. I know these things because I’m a proud native Oregonian. But you want to know how good this salad is. Once again, my potluck group has approved my culinary attempts and given this recipe an enthusiastic thumbs up.
Many Waldorfs are heavy on the mayonnaise, but as I often do, I make a dressing of equal parts mayo and plain yogurt, adding a splash of lemon juice to this one. This gives the salad a nice refreshing flavor. The most important aspect of this dish, however, is choosing crisp apples. I admit that Washington apples are mighty good too. If you like, choose both red and green or yellow apples to make this even more visually interesting.
Servings: 6 Serving size: 1/2 cup Preparation time: 1- 20 minutes
Ingredients 2 1/2 cups apple, chopped with skin 1/4 cup celery, diced 1/4 cup dried cranberries 1/4 cup chopped hazelnuts (Can substitute walnuts) *2 tablespoon plain yogurt **2 tablespoons mayonnaise 1 teaspoon lemon juice Ground cinnamon Ground coriander
* Greek yogurt can be used with added milk **I use a light mayo from Trader Joe’s.
Directions 1. Mix together the yogurt, mayonnaise, and lemon juice to make the dressing. Add a splash of milk if it seems too thick. 2. Combine the remaining ingredients in a mixing bowl. 3. Add the dressings and mix well with the apple mixture. 4. Turn into a serving bowl and lightly sprinkle on cinnamon and coriander. Chill until serving time.
Good cooking to you, Linda Note: Would you like a printout of this and other recipes? These directions may help: Use your mouse to select only the text you want to copy rather than the entire page. Then press Ctrl+C, open your Word program and press Ctrl+V to paste the semi-formatted text. Print it from there.