Waldorf Salad from McCoole’s Red Lion Inn

Waldorf Salad from McCoole’s Red Lion Inn


  • 4 cups mixed greens
  • 1 gala apple, sliced 
  • 1/4 cup toasted chopped walnuts
  • 2 stalks celery, chopped
  • 1/4 cup dried cranberries
  • 4 T Strawberry-Rhubarb Vinaigrette (see below)
  • Strawberry-Rhubarb Vinaigrette:
  • 3 stalks rhubarb, chopped
  • 1/4 cup water + more as needed
  • 1/4 cup sugar
  • 1 T lemon juice
  • 1-pint strawberries, sliced
  • 2 oz. Dijon mustard
  • 2 oz. honey 
  • 1 T chopped fresh thyme
  • 1 cup vegetable oil


Divide salad ingredients between two plates and drizzle each with 2 tablespoons homemade strawberry-rhubarb vinaigrette. 

For the vinaigrette: Place rhubarb and 1/4 cup water in a skillet and bring to a simmer. Add sugar and lemon juice, cooking until tender, about 5 minutes. (If mixture becomes too dry, add additional water in one-tablespoon increments.) Set aside to cool. In a blender, combine rhubarb, strawberries, Dijon, honey, and thyme, and process until combined. At low speed, gradually add vegetable oil and blend until smooth. (Extra dressing may be stored in a covered container in the refrigerator for about a week.)

Serves 2

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