Sunday, November 24, 2013

Red Apple Waldorf Salad

This is a great way to start off any meal. Or add some leftover turkey and call it lunch!

Red Apple Waldorf Salad
makes 4

1 medium red apple
2-3 ounces hard white cheddar
1/4 cup slivered almonds or walnuts
6-7 large brussels sprouts
8 cups lettuce, any mix
1 avocado, diced
1 lemon, in 4 wedges
2-3 tbsp Tuscan Olive Oil
1/3 cup mayo or greek yogurt

Whisk the mayo or yogurt in a small bowl with the Balsamic. Add the olive oil 1 tbsp at a time until you reach a consistency that you like. I like it more on the thin side and add a little more olive oil to mine.

Cut the bottoms off the brussels sprouts and flake all the leaves off. I save the hearts to saute later, or you can dice them up and add them in too. Divide all the salad ingredients evenly in 4 bowls. Drizzle the top of each plate with the dressing and serve with a wedge of lemon.

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