Spiced Apple, Cranbery and Pecan Salad (Waldorf style salad)

Submitted by Myst on Tue, 11/13/2018 - 16:19

Recipe serves 8 to 10.  Made for Thanksgiving dinner.  Thinking about making it after Thanksgiving with leftover chunks of smoked chicken.

Ingredients
1 1/2tspsGround Cumin (3/4 plus 3/4)
1/4tspCayenne Pepper (1/8 plus 1/8)
1TblOlive Oil
1cPecan Halves (4oz/125g)
3TblsSugar
1/2CupPlain Yogurt (4oz/125g)
1/2cLight Mayonnaise (4fl oz/125ml)
2TblsHoney
1tspSherry Wine Vinegar Or Balsamic Vinegar
5largeSweet Apples (gala , Fuji or Golden Delicious)
3largeCelery Stalks (thinly sliced)
1/2driedCranberries (2oz/60g)
8redLettuce Leaves
Preparation
  1. Combine 3/4 teaspoon of the cumin and 1/8 teaspoon of the cayenne in a small bowl.
  2. Pour the oil into a small sauce pan over medium heat until warm, add pecan halves and toast until lightly browned.  Watch closely so they do not scorch or burn.
  3. Sprinkle with the sugar and stir constantly until the sugar melts and begins to brown.
  4. Add the hot nut mixture to the bowl with the cumin and cayenne and stir to coat.  Let cool and chop coarsely.
  5. Stir together the yogurt, mayonnaise, honey, and vinegar with remaining 3/4 teaspoon cumin and 1/8 teaspoon cayenne.
  6. Quarter the apples and core and slice into a bowl.  Clean and thinly slice celery into the same bowl.
  7. Add dried cranberries to apples and celery.
  8. Add yogurt dressing and toss to coat.
  9. Line plates with lettuce leaves and mound apple/celery/cranberry mixture.
  10. Sprinkle with the candied nuts.
Credits

This recipe is from William Sonoma Kitchen Library Thanksgiving Festive Recipes For The Holiday Table. 

Image removed.