|
Waldorf Salad with Pecans and Dried Cranberries |
|
 Ingredients:
- 1 teaspoon grated lemon peel
- 1 teaspoon fresh lemon juice
- 6 Granny Smith apples, unpeeled, chopped into small chunks
- 1 ½ cups chopped celery
- 1 cup Equal Exchange Organic Dried Cranberries
- 1 cup mayonnaise
- 2 cups watercress leaves
- 1 head radicchio
- 5 oz. (1 ½ cups) coarsely chopped Equal Exchange Roasted Salted Pecans
Sprinkle the lemon juice over the chopped apples in a large bowl. Stir in the lemon peel, celery, cranberries, and mayonnaise and refrigerate for 2-8 hours. Just before serving, fold in the watercress and pecans. Serve over radicchio leaves.
Yield: 8 to 10 servings
Note: With the addition of chickpeas or diced chicken, this salad becomes a meal.
Contributed by Sarah Belfort, Domestic Products Coordinator at Equal Exchange
|
Products 
