Western Waldorf Salad
Topped with hazelnut pieces, blue cheese and snipped fennel tops, this salad is best served with sourdough rolls.
2 large Fuji or Gala apples, cored and diced
1 tablespoon lemon juice
1/2 cup seedless red grapes, halved
1/2 medium fennel bulb, thinly sliced
2 tablespoons California walnut oil
2 tablespoons Mango vinegar * (or cider vinegar, if desired)
1 teaspoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons hazelnut pieces, toasted **
3 tablespoons crumbled blue cheese
Fresh fennel tops, snipped for garnish
- In a medium bowl, toss diced apple with lemon juice; toss in grape halves and sliced fennel.
- In small bowl, stir together oil, vinegar, mustard, salt and pepper; pour over apple mixture and toss well.
- Portion onto four salad plates; top each salad with some hazelnut pieces, blue cheese and snipped fennel tops.
Makes 4 servings.
*Mango vinegar is available in many supermarkets and specialty food stores.
**To toast nuts: Place on shallow baking pan; toast in 350°F (175°C) oven for 8 to 10 minutes until richly brown.
Nutritional Information Per Serving (1/8 of recipe): Calories 210 calories Protein 3 grams Fat 13 grams Sodium 410 milligrams Cholesterol 5 milligrams Saturated Fat 2 grams Carbohydrates 24 grams.
Recipe provided courtesy of National Pork Board.