Northwest Waldorf Salad

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  • 1/2 pound asparagus, trimmed, cut on diagonal into 1-inch pieces
  • 2 medium apples, cored, diced
  • 1 large stalk celery, very thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup toasted walnut pieces
  • 1/2 cup mayonnaise
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon honey
  • Salt and freshly ground black pepper


Bring a pot of salted water to a boil.
Prepare a large bowl of ice water.
Place asparagus in boiling water for a few seconds, just until color brightens.
Drain and immediately plunge into ice water to stop cooking.
Drain very well.
In a salad bowl, combine asparagus with apples, celery, cranberries and walnuts.
Whisk together mayonnaise, mustard and honey.
Toss dressing with salad and season to taste with salt and pepper.
Can be prepared up to one day ahead without walnuts; cover and refrigerate.
Add walnuts just before serving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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