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Waldorf Salad With Mustard Dressing Recipe
|Walnut halves/Pecan halves||3 Ounce (3/4 Cup, 90 Gram)|
|Crisp apples||4 (Firm Variety Such As Pippin, Mcintosh Or Rome)|
|Lemon juice||1 Tablespoon (Juice Extracted From 1 Lemon)|
|Finely diced celery||5 Ounce (1 Cup, 155 Gram)|
|Diced red bell pepper||3 Ounce (1/2 Cup, 90 Gram)|
|Green onions with tops||3 , finely chopped (Or Spring Onions Including Part Of Tender Green Tops)|
|Sour cream||6 Fluid Ounce (3/4 Cup, 180 Milliliter)|
|Dijon mustard||1 Tablespoon|
|Honey||1 1⁄2 Tablespoon|
|Minced fresh mint||1 Teaspoon|
|Freshly ground pepper||To Taste|
|Bibb lettuce head||2|
Serving size: Complete recipe
Calories 1461 Calories from Fat 812
% Daily Value*
Total Fat 95 g146.3%
Saturated Fat 26.2 g130.8%
Trans Fat 0 g
Cholesterol 92.3 mg
Sodium 707.7 mg29.5%
Total Carbohydrates 152 g50.5%
Dietary Fiber 34.1 g136.5%
Sugars 102.9 g
Protein 31 g61%
Vitamin A 539% Vitamin C 301.8%
Calcium 60.7% Iron 75%
*Based on a 2000 Calorie diet
Spread the nut halves on a baking sheet and lightly toast in the oven, 6-7 minutes; they should not brown.
Chop coarsely and set aside.
Peel, quarter and core the apples.
Cut into about 1/2-inch (12-mm) dice and toss with the lemon juice in a bowl.
Add the celery, bell pepper, green onions and nuts.
In a separate bowl combine the sour cream, mustard, honey and mint.
Whisk together until well blended.
Season to taste with salt and pepper. (More mustard, honey or mint may be added, if desired.)
Separate the lettuce leaves and use only the crisp inner leaves; reserve the larger leaves for another use.
Arrange around the rim of a serving plate.
Add the dressing to the apple mixture and mix well.
Spoon into the center of the plate.