Roast Beef Waldorf Salad

Recipe by A.B. Hall
READY IN: 15mins


  • 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
  • 2
    stalks celery
  • 14
    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)
  • 12 - 1
    teaspoon lemon juice, fresh
  • 14
    cup dried fruit (i.e. raisins, dried cranberries, dates, etc.)
  • 14
    cup walnuts, chopped
  • 14
    teaspoon salt (about two dashes)
  • 14
    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.