Many classic Waldorf ingredients are seen in this salad, but a few new entries make it bold and interesting. The horseradish in this dish provides a tangy “bite,” but the dried fruit brings it back in balance with a sweet touch.
- 6 -8 ounces roast beef, rare and sliced (quality matters here, for this dish I go for rare, sliced RB from Whole Foods)
- 1 cup greens (field greens, about two small handfuls)
- 5 -6 sprigs fresh cilantro
- 2 stalks celery
- 1⁄4 cup red onion (4-5 thin slices)
- 1 small apple (Fiji is my choice for its sweet taste)
- 3 tablespoons low-fat mayonnaise
- 2 tablespoons low-fat yogurt
- 1 tablespoon horseradish (Bottled, white. Can often be found in the refrigerated section near the dairy products)
- 1⁄2-1 teaspoon lemon juice, fresh
- 1⁄4 cup dried fruit (i.e. raisins, dried cranberries, dates, etc.)
- 1⁄4 cup walnuts, chopped
- 1⁄4 teaspoon salt (about two dashes)
- 1⁄4 teaspoon pepper (about two dashes)
- Chop the sliced roast beef into 2-inch chunks.
- Finely chop the cilantro and celery.
- Cut 4-5 thin slices from the red onion.
- Remove the apple’s core and, skin intact, cut the apple into 1-inch pieces.
- Squeeze ½-1 tsp juice from the lemon.
- Combine all the ingredients in a medium bowl, stir/toss and serve.
- Serves four as a small dish or serves two as a large dish.