Western Waldorf Salad

2 large Fuji or Gala apples, cored and diced
1 tablespoon lemon juice
1 cup seedless red grapes, halved
1/2 medium fennel bulb, thinly sliced
2 tablespoons California walnut oil
3 tablespoons mayo
3 tablespoons plain yogurt
4 tablespoons walnut pieces, toasted
3 tablespoons crumbled blue cheese
Fresh fennel tops, snipped, for garnish

1. In a medium bowl, toss diced apple with lemon juice; toss in grape halves and sliced fennel. In small bowl, stir together Mayo, yogurt and walnut oil; pour over apple mixture and toss well. Add walnut pieces, blue cheese, salt and pepper (to taste) and mix. Portion onto four salad plates; top each salad with snipped fennel tops.

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