Yield: Serves 4
Time: 30 minutes
This is my take the classic Waldorf Salad. The Waldorf salad is named after the Waldorf-Astoria hotel in New York City, where it was first created in 1896.
Ingredients
2 cups brussels sprouts, washed, trimmed, and sliced thinly
11/2 cups of a crisp apple, like honey crisp or gala
1 cup celery, peeled and sliced on the bias in ¼” thick pieces
1 cup walnuts, lightly toasted, roughly chopped
¼ cup pomegranate seeds (Optional)
½ cup yogurt
¼ cup extra virgin olive oil
3 tablespoons sherry vinegar
12 pieces of large bibb lettuce leaves
Salt to taste
Black pepper freshly ground to taste
Preparation
1. Pace the yogurt into a small bowl and whisk in olive oil and sherry vinegar.
2. Place the remaining ingredients except the pomegranate seeds in a medium size bowl and mix with yogurt dressing, season with salt and pepper.
3. Place 3 pieces of lettuce leaves, cup side up into 4 shallow bowls. Place the salad into each bowl and sprinkle with the pomegranate seeds and serve
Notes:
Try substituting kale for the brussels sprouts
You can make it vegan by tossing the salad