One more recipe from my AJC archives ….
Even in winter I like dinner salads – especially those with cheese and nuts and fruit. This adaptation of a traditional Waldorf salad combines some of my favorite ingredients. The honey mustard dressing is a nice foil for the richness of smoked Gouda and the sweet crunch of the apples. Use all one variety of apple or mix them for contrasting flavors and colors. Substitute Swiss cheese for the Gouda if you’re not fond of smoked cheeses.
Ingredients:
10 tablespoons honey 6 tablespoons Dijon mustard 4 tablespoons unseasoned rice wine vinegar 3 cups shredded cooked chicken 2 large apples, cut into bite-size chunks 1 (6-ounce) package salad mix 1 1/2 (one and a half) cups (about 6 ounces) shredded smoked Gouda 1 1/2 (one and a half) cups (about 4 stalks) thinly sliced celery 1 cup sweetened dried cranberries 1 cup salted roasted pecans 1 small red onion, halved and thinly sliced
Preparation:
Hands on: 25 minutes
Total time: 25 minutes
Serves: 6
In a 1-pint screw-top jar, make dressing by combining honey, mustard and vinegar. Shake vigorously to emulsify. Set aside.
In large salad bowl, combine chicken, apples, salad mix, Gouda, celery, cranberries, pecans and onions. Add dressing and toss to combine.
Per serving: 513 calories (percent of calories from fat, 40), 32 grams protein, 47 grams carbohydrates, 5 grams fiber, 24 grams fat (7 grams saturated), 92 milligrams cholesterol, 509 milligrams sodium.