When I was younger, my family would go out to a certain pizza chain establishment and along with my pizza, I’d order a Waldorf salad. Except that it wasn’t actually a Waldorf salad because it had honey mustard dressing and gorgonzola cheese.
This salad isn’t a Waldorf salad, either, but it comes closer. I added some chicken and subbed out the mayonnaise and celery, because I’m not a fan of mayonnaise as salad dressing and I think that the best way to eat celery is with peanut butter. I made a balsamic olive oil dressing, which went well with the grapes and chicken.
I also added in some blue cheese because I think that it gives the salad a kick. I like to put things in my salad that make me forget that I’m eating salad.
Here’s a good song for making deconstructed Waldorf salads, non-Waldorf salads, or whatever you happen to be working on.
Deconstructed Waldorf Salad (from me, to you)
for the salad:
1 cup baby salad greens
1/2 cup all white-meat chicken breast, cubed
1 apple, chopped
1/4 cup walnuts
1/4 cup blue cheese crumbles
1/2 cup red grapes, sliced in half
for the dressing:
1/4 cup olive oil
1/4 cup balsamic vinegar
salt and ground black pepper to taste
Assemble all the salad ingredients in a large bowl. Make the dressing. Top the salad with extra blue cheese, walnuts, grapes and apple (if you have extra).
To make the dressing, combine the ingredients in a liquid measuring cup or Mason jar. Stir until well mixed. Pour on salad and toss. Enjoy!