Waldorf Salad with Cranberries and Pecans in Radicchio Cups |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This updated classic adds dashes of red and depth of flavor to the usual apple, celery, and walnut mix. Make the salad ahead and refrigerate, then add the watercress and pecans right before serving. Ingredients:
1 cup mayonnaise |
1 teaspoon grated lemon peel |
1 teaspoon fresh lemon juice |
6 granny smith apples (about 2 1/2 pounds), unpeeled, cored, cut into 1/2-inch pieces |
1 1/2 cups chopped celery |
1 1/2 cups chopped radishes |
3/4 cup dried cranberries |
1/2 cup finely chopped red onion |
2 cups watercress leaves |
1 1/2 cups pecans, toasted, chopped |
2 heads of radicchio, leaves separated |
Directions:
1. Mix mayonnaise, lemon peel, and fresh lemon juice in medium bowl to blend. Season to taste with salt and pepper. Refrigerate 15 minutes.
2. Toss apples, celery, radishes, cranberries, and red onion in large bowl. Add lemon mayonnaise and toss to coat. (Can be prepared up to 8 hours ahead. Cover and refrigerate.)
3. Fold watercress and pecans into salad. Arrange 2 radicchio leaves on each plate. Spoon salad into center of radicchio leaves and serve.
|
|