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January 5, 2013

New Waldorf Salad with Lemon-Tarragon Vinaigrette recipe

The links in the post below may be affiliate links. Read the full disclosure

PIN here.

This is a salad, baby. It’s unlike any salad I’ve ever had before – but one thing is certain, I’ll be having it again! The fresh tarragon makes this salad off the charts – don’t even think about leaving it out.

Dressing:

2 Tablespoons white wine vinegar

2 Tablespoons lemon juice

2 Tablespoons honey or agave (less is okay if you want to cut down on sugar)

1 teaspoon Dijon mustard

1 clove garlic, minced

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2/3 Cup olive oil

1/4 Cup fresh tarragon leaves

Salad

7 oz bag of baby argula, washed and dried (Trader Joe’s has this for about $1.99!)

3 small granny smith apples, cored and cut into thin matchsticks

2 ribs of celery, cut into thin matchsticks

1/2 cup thinly shaved parmesan or romano cheese

1/4 cup candied nuts (pecans, sliced or slivered almonds or hazelnuts) chopped
Plain toasted almonds are good if you want to cut down on sugar.

TO MAKE THE DRESSING

1.) Combine first 7 ingredients in a food processor. While motor is running, add oil in a steady but slow stream until it emulsifies.

2.) Turn off motor running, add tarragon and pulse a few times until tarragon leaves are chopped and blended into dressing.

3.) Refrigerate in a covered container for up to a week

FOR THE SALAD

1.) Prepare and slice the apples and immediately toss with enough dressing to coat the apples (to keep apples from oxidizing and turning brown).

2.) Prepare and add the sliced celery to the apples.

3.) Just before serving, add remaining ingredients with rest of dressing. Toss well and serve.

Optional: Add chicken to make this more of a meal!

This salad recipe was sent in from Katie as part of our Soup and Salad recipe series! Since I am featuring it on the blog, Katie gets a $10 Amazon gift card!

You might also like:

  • Leftover Turkey Chowder recipe (it uses leftover mashed potatoes, too!)
  • Curried Corn & Cheddar Chowder recipe
  • Spicy Asian Noodle Soup

Do you have a favorite soup or salad? Send it in! You could get a $10 Amazon gift card if I feature your recipe!

Shared On
January 5, 2013
Related topics:
Recipes Salads Vegetables
Written by
Heather

Reader Interactions

Comments

  1. Susan says

    June 23, 2013 at 2:56 pm

    My dad love Waldorf salad and is coming to visit next month. I’ll be making this for him for sure. Thanks for sharing at Inspire Us Thursday.

    Reply
  2. Miz Helen says

    June 22, 2013 at 2:13 pm

    Thank you so much for sharing with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

    Reply
  3. Cindee says

    January 5, 2013 at 7:25 pm

    1/4 fresh tarragon leaves… Just a quarter fresh, not totally fresh? 😉

    Reply
    • Heather says

      January 5, 2013 at 7:54 pm

      Oooops! It’s 1/4 Cup. I tell you know to forget the tarragon, but don’t tell you how much. That’s not too helpful is it?! 😉 Thanks for letting me know.

      Reply

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