It's been so hot in San Diego, I thought a Waldorf Salad would be an easy recipe.
We have fresh apples from the garden that I used for the salad.
I love my Portmeirion Bowl, The Botanic Garden circa 1818 collection. It has such a pretty pattern with the flowers and bumblebee in the center. Perfect for the Waldorf Salad.
I found this recipe from Food Network
by Suki Hetz
- 1 medium apple, unpeeled, chopped
- Juice of 1 lemon (about 2 tablespoons)
- 2 cups diced cooked chicken (about 1 large breast)
- 1 cup red seedless grapes, halved
- 1 stalk celery, finely chopped
- 1/4 cup golden raisins
- 1/2 cup toasted walnuts, coarsely chopped
- 3/4 cup yogurt (preferably Greek non-fat)
- 1/4 cup mayonnaise
- Juice of 1/2 orange (about 1/4 cup)
- 1/4 teaspoon kosher salt
Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish
Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.
In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.
Lemons from the garden.
A pitcher of iced lemon water.
A beautiful lunch for a hot summer brunch!
A little rabbit surprised us by stopping by.