Cherry Wal­dorf Salad

PREP: 15 min. + chill­ing MAKES:

Simple & Delicious - - SIMPLY CLASSIC - —Marie Hat­trup, Sonoma, CA

Clas­sic Wal­dorf salad gets a fun fall spin when tart cher­ries and dried cran­ber­ries join the crunchy-creamy mix.

1/4 1/4 2 1/₈ 2 1 2 1/₂ 1/₂ 1 cup mayonnaise cup sour cream

Tbsp. honey tsp. salt large ap­ples (about 1 lb.), cubed Tbsp. le­mon juice cel­ery ribs, chopped cup dried cran­ber­ries cup sliv­ered al­monds, toasted cup fresh or frozen pit­ted tart cher­ries, thawed

1. For dress­ing, whisk to­gether first four in­gre­di­ents. In a large bowl, toss ap­ples with le­mon juice. Add cel­ery, cran­ber­ries and al­monds; toss with dress­ing. Gen­tly stir in cher­ries.

2. Re­frig­er­ate salad, cov­ered, 1 hour be­fore serv­ing.

TO TOAST NUTS Bake in a shal­low pan in a 350° oven for 5-10 min­utes or cook in a skil­let over low heat un­til lightly browned, stir­ring oc­ca­sion­ally.

PER SERV­ING 181 cal., 10g fat (2g sat. fat), 2mg chol., 84mg sod., 23g carb. (19g sug­ars, 3g fiber), 2g pro.

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