Waldorf Wilted Salad

Bok choy, a Chinese cabbage, has a mild flavor and substantial crunch. It substitutes for celery in this fresh apple salad recipe.

Waldorf Wilted Salad + enlarge image
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4 users rated this recipe an average rating of 2.0
Makes:
6 servings
Start to Finish:
25 mins
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Waldorf Wilted Salad

Ingredients
10
cups mesclun mix or field greens
3
cups bok choy stems cut into 1/2-inch pieces
1/2
cup walnuts, toasted and coarsely chopped
1/3
cup olive oil
1/3
2
tablespoons chopped shallot
1
tablespoon Dijon-style mustard
1
teaspoon sugar
1/8
teaspoon salt
1/8
teaspoon freshly ground pepper
3
Granny Smith apples, cored, cut into wedges
3
hard cooked eggs, cut into wedges

Directions

  1. In a large bowl toss greens, bok choy, and nuts. Set aside.
  2. For dressing, in a small saucepan combine oil, vinegar, shallot, mustard, sugar, salt, and pepper. Bring to boiling; remove from heat. Carefully pour warm dressing over salad; toss lightly. Cover bowl with a large dinner plate for 1 to 2 minutes or just until greens begin to wilt. Remove plate. Add apples and eggs; toss lightly. Serve immediately. Makes 6 servings.

Nutrition Facts

(Waldorf Wilted Salad)
    Per serving:
  • 276 kcal cal.,
  • 21 g fat
  • (3 g sat. fat,
  • 6 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 106 mg chol.,
  • 174 mg sodium,
  • 17 g carb.,
  • 4 g fiber,
  • 11 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Salad Recipes, Vegetarian Recipes
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