Waldorf Salad was always a staple at family barbecues and picnics growing up. I don't see it as much anymore but there is a sort of nostalgia that it brings to a cook-out. So when we were planning our meal for tonight and we were planning on grilling the meat and potatoes, I thought of waldorf salad. However, we did not want your traditional, mayonnaise-heavy salad. We thought we'd turn it into a "green" salad and put the ingredients over a bed of lettuce. From there we thought we'd do a creamy vinaigrette, but decided we'd use greek yogurt versus mayo to keep it healthier. It was the perfect compliment to our spring cook-out!
First make the dressing.
- 1/4 cup honey
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 cup apple cider vinegar
- 2 Tablespoons lemon juice
- 1/2 teaspoon plain greek yogurt
- 1/2 cup canola oil
Mix all ingredients except the oil in a food processor and mix until well blended. Add the oil in last and blend well. Chill for 30 minutes.
- Romaine lettuce and baby spinach
- Peeled and chopped Red Apples
- Blue Cheese Crumbles
For the salad, use the amount of ingredients that you prefer for your salad. I like an even mix of lettuce to spinach and lots of cheese! But keep the cheese to a minimum if you are going the lighter route. The celery has quite a bite to it, so I recommend only using a small palmful of chopped celery. Lightly toss your salad in the dressing and serve. Yum!
We served this with Grilled Bourbon Pork Medallions and Rosemary Chive Grilled Potatoes.
This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!