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This salad is a variation on the traditional Waldorf salad, but is much lighter with the sparkling tang of cranberries. Try to use local produce if you can, and make sure the apples are crisp and sweet. Good, local Red Delicious apples go very well in this salad, as do many other sweet varieties. Toast nuts by placing them on a baking sheet and heating in a 375-degree oven for 5 minutes.
- For dressing:
- 1 can jellied cranberry sauce
- 4 oz. goat cheese (chèvre)
- 1/4 cup sour cream
- 1/4 cup orange juice
- For salad:
- 2 crisp apples, diced medium
- 2 stalks celery, diced
- 1 cup grapes
- 1 cup dried cranberries
- 1 cup pecans or walnuts, toasted
- 2 Tbsp. fresh mint (optional)
Preheat the oven to 400 degrees Fahrenheit. Blend the dressing ingredients together until smooth.
Mix the goat cheese with dill until smooth.
Make balls of the cheese mixture using 2-3 teaspoons each.
Mix the pecans and breadcrumbs in a shallow pan.
Coat the cheese balls with the pecan breadcrumb mixture.
Bake the cheese on a lightly oiled cookie sheet.
Toss the arugula with your preferred amount of dressing.
Place a baked goat cheese ball on top.
Garnish with breadcrumbs and olives.