Festive layered waldorf salad
Ingredients
- 2 Granny Smith apples, cored and cubed skin on , tossed in lemon juice
- 4 stalks celery, diced
- 1/2 cup whole walnuts (125 milliliters)
- 1/2 cup green seedless grapes, quartered
- Grated zest and juice of 1/2 lemon
- 1/4 cup plain Greek yogourt (125 milliliters)
- 1 teaspoon Dijon mustard (5 milliliters)
- 1 teaspoon honey (5 milliliters)
- 1/4 cup extra virgin olive oil (50 milliliters)
- Salt and pepper to taste
- 1 head, romaine lettuce, washed and torn in bite size pieces , saving several core leaves whole for garnish
- Seeds of 1 pomegranate, garnish
- 1 ripe persimmon fruit, sliced into wedge, optional garnish
Directions
- Make the dressing by combining the lemon zest and juice, yogurt, mustard, honey and extra virgin olive oil with salt and pepper. Shake vigorously until smooth and creamy.
- In a medium bowl layer, separate each of the chopped veggies / fruit. Start with a layer of the apples, celery, grapes and walnuts. Drizzle with half the dressing. Do not mix.
- Lay the chopped romaine lettuce on top of veggies. Finish with a decorative pattern of pomegranate seeds, whole inner core leaves of lettuce, walnuts and persimmon. Do not dress again. Cover well with plastic wrap and store in fridge overnight.
- When ready to serve drizzle remaining dressing over salad and toss.
