Wednesday, January 4, 2012

Waldorf Salad with Dill Vinaigrette

Robert and I just returned from a New Years Eve trip to Colorado. After a busy end of 2011, it was nice to take some time to get away from the city and regroup. Between Robert's exams, Christmas shopping, and spending the holidays with both families, our end of the year was exhausting. During our trip we took  a minute to reflect on 2011 and plan for 2012. As we spoke, we realized that we were both most thankful for my new job and career change. And as we look ahead, 2012 will bring Robert's graduation from law school and starting his career as an attorney. It's an exciting year.
Robert and I in Colorado
After the indulgences of Thanksgiving, Christmas and New Years, I thought I'd start the year off with a nice healthy salad. The combination of lettuce, celery heart, and Belgium endive combined with the fresh dill in the dressing, make this salad the freshest tasting salad I have ever had. If using the salad as a meal replacement, feel free to add some grilled or rotisserie chicken breast for some protein. Happy New Year!
New Years Eve Pajama Party!
Waldorf Salad with Dill Vinaigrette

Head of Butter lettuce
1 Belgium endive, chopped
1 celery heart, leaves torn
1/2 red onion, chopped
2 gala apples, chopped
1 cup red grapes, cut in half (optional)
1/2 cup chopped walnuts
2 tablespoons fresh dill, minced
Juice of 1 lemon
3 tablespoons honey
2 tablespoons apple cider vinegar
2 teaspoons dijon mustard
1/2 teaspoon ground cardamom
1/4 cup olive oil
2 tablespoons cream

To assemble the salad, combine in a large bowl the lettuce,
 celery heart leaves,
 chopped endive,
 chopped apples,
 chopped onion,
 and chopped walnuts. Toss and set aside.
 In a small bowl (but bigger than the one pictured below) combine the lemon juice,
 apple cider vinegar,
 dijon mustard,
 cardamom and dill.
 Whisk to combine.
 While whisking, slowly drizzle in the olive oil.

 Finally, whisk in the cream.

 Serve on top of the salad and enjoy.

Source: Rachel Ray

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