Monday, August 3, 2015
Corner Market Texas Waldorf Salad
Here's a very simple twist on a forever family favorite: the Waldorf Salad, Texas-style.
I adore regional cookbooks. I love trying recipes specific to different parts of our wonderful country. This is a Southern Living Cookbook that covers the loverly South/Southeast from OK/TX to SC/FL and parts in between (gots to love them Southern cooks!!!)
We've all had the traditional Waldorf salad: apples, celery, walnuts. But this is with a Texas twist. Substitute pecans for walnuts and add some pears, dried cranberries, and some poppy-seed dressing. Lovely.
CORNER MARKET TEXAS WALDORF SALAD (5 servings)
1/2 cup pecan halves
2 cups (1") cubed unpeeled Granny Smith apple
1 1/4 cups (1") cubed peeled Bosc pears
3/4 cup seedless green grapes
3/4 cup seedless red grapes
1 Tbsp coarsely chopped fresh flat-leaf parsley
1/2 cup dried cranberries
1/4 cup + 2 Tbsp bottled creamy poppy-seed dressing
Preheat oven to 350F. Bake pecans in a shallow pan 5-6 minutes or until toasted and fragrant, stirring halfway through. Let cool separately.
Toss together apple and next 5 ingredients in a large bowl. Drizzle dressing over fruit mixture; sprinkle with nuts, and toss to coat. Cover and chill until serving, if desired.
Recipe Source: Southern Living: Off the Eaten Path: Second Helpings, 2014, p. 17