Waldorf SaladMeris Resources2018-07-11T11:22:27-04:00

Waldorf Salad

Presented by McCoole’s at the Red Lion Inn

INGREDIENTS

• 4 cups mixed greens
• 1 gala apple, sliced 
• 1/4 cup toasted chopped walnuts
• 2 stalks celery, chopped
• 1/4 cup dried cranberries
• 4 T Strawberry-Rhubarb Vinaigrette (see below)

Strawberry-Rhubarb Vinaigrette:

• 3 stalks rhubarb, chopped
• 1/4 cup water + more as needed
• 1/4 cup sugar
• 1 T lemon juice
• 1 pint strawberries, sliced
• 2 oz. Dijon mustard
• 2 oz. honey 
• 1 T chopped fresh thyme
• 1 cup vegetable oil

DIRECTIONS

Divide salad ingredients between two plates and drizzle each with 2 tablespoons homemade strawberry-rhubarb vinaigrette. 

For the vinaigrette: Place rhubarb and 1/4 cup water in a skillet and bring to a simmer. Add sugar and lemon juice, cooking until tender, about 5 minutes. (If mixture becomes too dry, add additional water in one-tablespoon increments.) Set aside to cool. In a blender, combine rhubarb, strawberries, Dijon, honey, and thyme, and process until combined. At low speed, gradually add vegetable oil and blend until smooth. (Extra dressing may be stored in a covered container in the refrigerator for about a week.)

Serves 2