Waldorf Salad

Serves 4-6


1/2 cup roughly chopped, slightly toasted walnuts or pecans
3 Tbsp Gravenstein Apple White Balsamic Vinegar
1/4 cup mild extra virgin olive oil – like Pendolino
1/8 tsp sea salt
1/4 tsp freshly ground pepper
2 cups romaine lettuce – chopped
1 cup baby spinach – trimmed*
1 large apple, cored and chopped – Gala or Fuji
1/2 cup red seedless grapes, sliced in half
1 cup celery, thinly sliced
*1 cup finely chopped raw kale can be substituted for spinach


Preheat oven to 350°F. Spread the nuts on a baking sheet and bake until lightly toasted, about 8 minutes. Cool and then coarsely chop.

In a large bowl, whisk together the white balsamic and olive oil. Season dressing with salt and pepper. Add the lettuce, spinach, apple, grapes and celery. Toss well and serve.

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