Hey there, food lovers! Chef Jenn here, coming to you with a fresh take on fall flavors, Southern California style. As the sun continues to shine and the temperatures hover around a delightful 80 degrees, we’re all about infusing some seasonal flair into our dishes.
Now, let’s dive into today’s star dish: Waldorf Salad. This classic salad gets a vibrant twist with a creamy Greek yogurt vinaigrette and a medley of crunchy, sweet ingredients.
Ingredients:
For the Vinaigrette:
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 4 tablespoons olive oil
- 1/4 teaspoon Dijon mustard
- Sea salt and freshly cracked black pepper, to taste
For the Salad:
- 1/3 cup walnuts or pecans, toasted and chopped
- 2/3 cup celery, chopped
- 2 small Granny Smith apples, cored and diced
- 2 small Pink Lady apples, cored and diced
- 2 tablespoons dried cherries, roughly chopped
- 1 head Boston leaf lettuce
- Celery leaves, for garnish
Instructions:
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Prepare the Vinaigrette: In a bowl, whisk together Greek yogurt, lemon juice, white wine vinegar, olive oil, Dijon mustard, sea salt, and black pepper until smooth.
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Assemble the Salad:
- Combine toasted nuts, chopped celery, diced apples, and dried cherries in a large salad bowl.
- Pour the prepared vinaigrette over the salad ingredients and toss gently to coat evenly.
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Serve:
- Arrange Boston leaf lettuce on individual plates or a serving platter.
- Spoon the dressed salad over the lettuce.
- Garnish with celery leaves for an extra pop of freshness.
This Waldorf Salad is not only a feast for the senses but also a celebration of the season’s best. Whether you’re enjoying it for lunch or as a light dinner, the infusion of cannabis adds a playful twist that enhances the dining experience.
For more delicious recipes and personalized culinary experiences, visit my website and follow along on social media. Let’s cook up something amazing together!
