Sunny’s Arugula Waldorf

2019-08-03
  • Yield : 4 to 6 servings
  • Cook Time : 15m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino

Ingredients

  • 1/4 cup sour cream
  • 2 tablespoons finely chopped chives
  • 1 teaspoon honey
  • Zest of 1 orange plus 1 tablespoon orange juice
  • Kosher salt and freshly ground black pepper
  • 4 cups loosely packed baby arugula
  • 1 cup candied walnuts, gently chopped
  • 1/4 cup golden raisins
  • 1 firm red-skinned apple, julienned
  • 1 stalk celery, halved lengthwise and thinly sliced
  • 1 ounce shaved Pecorino-Romano cheese, for serving

Method

Step 1

In a medium bowl, whisk together the sour cream, chives, honey, orange zest and juice and salt and pepper to taste.

Step 2

In a large bowl, add the arugula, walnuts, raisins, apple and celery. Toss to mix, then add a spoonful of the dressing at a time, tossing between additions, until the salad is lightly dressed. Serve topped with shaved Pecorino-Romano.

Leave a Reply

Your email address will not be published. Required fields are marked *