Field Greens Waldorf Salad | Recipe | Dijon Balsamic Vinaigrette

This is a tasty salad with a variety of flavors and textures.  It's great as a starter or side salad.  While this version is meatless, feel free to add some a diced, poached chicken breast.  The vinaigrette can be made in advance and stored in the refrigerator.

Field Greens Waldorf Salad
Yields: 6-8 servings

8 c mixed field greens, such as
1 green apple, cored and diced
2 ribs celery, peeled and sliced
40 red grapes, sliced in half
1 c candied walnuts
3 Tbsp blue cheese cheese, crumbled

For the Dressing
1 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp salt
1/8 tsp pepper
2 Tbsp olive oil

1. In a small bowl, combine vinegar, mustard, garlic, salt and pepper.  Whisking constantly, add oil in a slow steady stream.  Set aside.
2. In a large bowl combine field greens, apple, celery grapes, walnuts and cheese.  Pour vinaigrette over salad.  Toss well to combine.

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