This elegant salad features Pickle Creek’s Rosemary Infused Olive Oil and Lavender Infused Balsamic Vinegar.
Print Recipe
Waldorf Salad, Pickle Creek Style
Ingredients
- 1/2 cup plain, full-fat yogurt
- 3 Tbsp + 1 tsp Pickle Creek Lavender Infused Balsamic Vinegar
- 3 Tbsp + 1 tsp PIckle Creek Rosemary Infused Olive Oil
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp Freshly ground black pepper
- 2 cups chicken breast, cubed
- 2 ribs finely chopped
- 1 medium apple, chopped into 1/4-inch pieces
- 1 cup red grapes, halved
- 1/2 cup red onion or shallot, halved and julienned
- 1/4 cup parsley, roughly chopped
- 1/2 cup walnuts, roughly chopped
- 4 cups fresh spinach or other dark greens
Ingredients
- 1/2 cup plain, full-fat yogurt
- 3 Tbsp + 1 tsp Pickle Creek Lavender Infused Balsamic Vinegar
- 3 Tbsp + 1 tsp PIckle Creek Rosemary Infused Olive Oil
- 1 tsp honey
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp Freshly ground black pepper
- 2 cups chicken breast, cubed
- 2 ribs finely chopped
- 1 medium apple, chopped into 1/4-inch pieces
- 1 cup red grapes, halved
- 1/2 cup red onion or shallot, halved and julienned
- 1/4 cup parsley, roughly chopped
- 1/2 cup walnuts, roughly chopped
- 4 cups fresh spinach or other dark greens
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Instructions
Make the dressing by combining the yogurt, Lavender Infused Balsamic , mustard, honey, Rosemary Oil, salt, and pepper in a bowl and mix well.
Combine the chicken, celery, apple, grapes, onion, parsley, and walnuts in a large bowl. Stir in the dressing and toss well, until everything is evenly coated. Refrigerate for about 30 minutes before serving.
Divide the spinach among four plates. Serve the rest of the salad over the fresh spinach. Enjoy!
