 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Many classic Waldorf ingredients are seen in this salad, but a few new entries make it bold and interesting. The horseradish in this dish provides a tangy “bite,” but the dried fruit brings it back in balance with a sweet touch. Ingredients:
6 -8 ounces roast beef, rare and sliced (quality matters here, for this dish i go for rare, sliced rb from whole foods) |
1 cup greens (field greens, about two small handfuls) |
5 -6 sprigs fresh cilantro |
2 stalks celery |
1/4 cup red onion (4-5 thin slices) |
1 small apple (fiji is my choice for its sweet taste) |
3 tablespoons low-fat mayonnaise |
2 tablespoons low-fat yogurt |
1 tablespoon horseradish (bottled, white. can often be found in the refrigerated section near the dairy products) |
1/2-1 teaspoon lemon juice, fresh |
1/4 cup dried fruit (i.e. raisins, dried cranberries, dates, etc.) |
1/4 cup walnuts, chopped |
1/4 teaspoon salt (about two dashes) |
1/4 teaspoon pepper (about two dashes) |
Directions:
1. Chop the sliced roast beef into 2-inch chunks.
2. Finely chop the cilantro and celery.
3. Cut 4-5 thin slices from the red onion.
4. Remove the apple’s core and, skin intact, cut the apple into 1-inch pieces.
5. Squeeze 1/2-1 tsp juice from the lemon.
6. Combine all the ingredients in a medium bowl, stir/toss and serve.
7. Serves four as a small dish or serves two as a large dish.
|
|