Waldorf Salad from McCoole’s Red Lion Inn
Written by Marketplace
![Waldorf Salad from McCoole’s Red Lion Inn](https://lehighvalleymarketplace.com/wp-content/uploads/2018/09/WaldorfSalad_image-1110x600.jpg)
INGREDIENTS
- 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
DIRECTIONS
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
Tags:October 2018