1 1/2 cups shelled walnuts
3/4 cup vanilla yogurt
2 tablespoons honey
Grated peel and juice of
1 small lemon, divided
1/2 teaspoon salt, divided
1/4 teaspoon ground white
2 stalks celery
1 Granny Smith apple
2 Gala apples
1 cup golden raisins
18 ounces Sun Belle
blackberries ( 4 cups),
1 tablespoon Dijon mustard
1 tablespoon wine vinegar
1 teaspoon dried tarragon
1/4 cup olive oil
Festive Blackberry Waldorf
Salad with Blackberry
Preheat oven to 350°F. Toast walnuts for 10 minutes.
In a large bowl, combine yogurt, honey and half
each of the grated lemon peel, lemon juice, salt
Chop celery into 1/4-inch pieces.
Core apples and chop into 1/2-inch cubes, leaving the
Fold apples, celery, raisins and 3 cups of blackberries
into the yogurt dressing. Stir in the walnuts.
To make the vinaigrette, puree in a blender 1 cup
blackberries, mustard, vinegar, tarragon and the
remaining grated lemon peel, lemon juice, salt and
pepper. Add olive oil slowly, blending until emulsified.
To serve, scoop the salad onto individual plates.
Drizzle vinaigrette around and over each serving.
Makes 8-10 servings.
1 head iceberg lettuce
1 teaspoon sugar
2 cups cold water
1 teaspoon lemon juice
1 11-ounce can
3-ounce package Top
Ramen* Oriental Flavor
Break lettuce into bite-size pieces in a large bowl.
Trim and slice strawberries. Place in a small bowl and
mix with vinegar and sugar.
Combine water and lemon juice in another bowl. Cut
pear and apple into bite-size pieces and quickly place
in the lemon water to prevent browning.
To assemble the salad, add pear and apple pieces,
strawberries and mandarin oranges (with juice) to
the lettuce. Mix in raspberry dressing to taste.
Crumble the ramen over the salad. Add half the
seasoning packet. Mix everything together. Let sit for
5 minutes to allow the noodles to soften slightly.
Makes 4 servings.
Brands may vary by region; substitute a similar product.