Waldorf Salad


Chef Michi's Waldorf Salad is ideal for an appetizer or light meal. Top this refreshing salad with easy-to-make candied walnuts!

20 min
6 Servings


3/4 cup
2 Tbsp
maple syrup (any pancake syrup works fine)
1 Tbsp
brown sugar
non-stick cooking spray
1/4 cup
balsamic vinegar
1/2 cup
prepared ranch dressing
head romaine lettuce
1 bunch
local watercress (3 cups chopped)
Fuji apples (ripe pears can be substituted)
4 oz
feta or gorgonzola cheese (crumbled)
1/2 cup
dried cranberries
parmesan cheese (preferrably block, not the prepared kind)
Prep Time:
20 min
Total Time:
20 min


To prepare “candied” walnuts, combine the walnuts and maple syrup in a small bowl and toss in brown sugar to coat. Spray a non-stick pan with cooking spray and lightly toast walnuts over medium heat. Remove from heat and cool on a sheet of waxed paper.

Combine the balsamic vinegar and ranch dressing and mix well, and then set aside. Hint: It’s important to toss your salad dressing into the salad just prior to serving to avoid soggy greens! Go light on the dressing, you can always add more.

Cut lettuce into bite-sized pieces, chop watercress into 1 inch pieces and toss together in a large salad bowl. Slice apples into bite-size pieces (1/8 inch thick). Add cheese, candied walnuts and dried cranberries, and then gently toss dressing into the salad. Season to taste with fresh ground pepper and sprinkle generously with parmesan cheese (for an attractive presentation, use a vegetable peeler to scrape wide curls of parmesan and place on top of the tossed salad).

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Chef Michi Watarai