Ingredients with Measurements:
- 2 cups chopped romaine lettuce
- 1 cup chopped celery
- 1 cup chopped apples
- 1 cup chopped pears
- 1/2 cup crumbled blue cheese
- 1/2 cup chopped walnuts
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon honey
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
- In a large bowl, combine the romaine lettuce, celery, apples, pears, blue cheese, and walnuts.
- In a small bowl, whisk together the mayonnaise, Greek yogurt, honey, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: None
5. Temperature: None
Serving size: 4 servings
Nutritional information:
Calories: 330
Fat: 25g
Carbohydrates: 20g
Protein: 8g
Fiber: 4g
Sugar: 14g
Substitutions for ingredients:
- Instead of romaine lettuce, you can use mixed greens or spinach.
- Instead of blue cheese, you can use feta cheese or goat cheese.
- Instead of walnuts, you can use pecans or almonds.
- Instead of mayonnaise, you can use sour cream or plain yogurt.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of lemon juice, you can use lime juice or apple cider vinegar.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use different fruits such as grapes or dried cranberries.
- Add sliced red onions or green onions for extra flavor.
- Use a different type of cheese such as gorgonzola or cheddar.
Tips and tricks:
- Make sure to chop the fruits and vegetables into bite-sized pieces.
- Toast the walnuts for extra flavor.
- Mix the dressing separately and add it to the salad just before serving to prevent the salad from getting soggy.
- Serve the salad chilled.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra blue cheese crumbles and chopped walnuts.
Garnishes:
- Blue cheese crumbles
- Chopped walnuts
- Fresh parsley or cilantro
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Grilled corn on the cob
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too wet, add more lettuce or vegetables.
Food safety advice:
- Make sure to wash all fruits and vegetables before using them in the salad.
- Store the salad in the refrigerator and do not leave it out at room temperature for more than 2 hours.
Food history:
- The Waldorf salad was first created in the late 1800s at the Waldorf Astoria hotel in New York City.
Flavor profiles:
- This salad is sweet, tangy, and savory all at once.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A