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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 cup rice vinegar
- 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)
- Servings Per Recipe 6,
- cal. (kcal) 276,
- Fat, total (g) 21,
- chol. (mg) 106,
- sat. fat (g) 3,
- carb. (g) 17,
- Monosaturated fat (g) 11,
- Polyunsaturated fat (g) 6,
- fiber (g) 4,
- sugar (g) 11,
- pro. (g) 7,
- vit. A (IU) 2187,
- vit. C (mg) 22,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 73,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 174,
- Potassium (mg) 380,
- calcium (mg) 81,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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