Steak Waldorf Salad ~Many classic Waldorf ingredients are seen in this salad, but a few new entries make it bold and interesting. The horseradish in this dish provides a tangy “bite,” but the dried fruit brings it back in balance with a sweet touch. The yogurt and mayo dressing is quite healthy. I used the mayo with olive oil. The walnuts help give the salad added substance. I used a nice spring mix of greens but spinach is an alternative you may enjoy.
Roast Beef Waldorf Salad
- 6 -8 ounces roast beef rare and sliced (quality matters here, for this dish I go for rare, sliced RB from Whole Foods)
- 1 cup greens field greens, about two small handfuls
- 5 -6 sprigs fresh cilantro
- 2 stalks celery
- 1/4 cup red onion 4-5 thin slices
- 1 small apple Fiji is my choice for its sweet taste
- 3 tablespoons low-fat mayonnaise
- 2 tablespoons low-fat yogurt
- 1 tablespoon horseradish Bottled, white. Can often be found in the refrigerated section near the dairy products
- 1/2-1 teaspoon lemon juice fresh
- 1/4 cup dried fruit i.e. raisins, dried cranberries, dates, etc.
- 1/4 cup walnuts chopped
- 1/4 teaspoon salt about two dashes
- 1/4 teaspoon pepper about two dashes
- Chop the sliced roast beef into 2-inch chunks.
- Finely chop the cilantro and celery.
- Cut 4-5 thin slices from the red onion.
- Remove the apple’s core and, skin intact, cut the apple into 1-inch pieces.
- Squeeze ½-1 tsp juice from the lemon.
- Combine all the ingredients in a medium bowl, stir/toss and serve.
- Serves four as a small dish or serves two as a large dish.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.