WALDORF SALAD WITH CRANBERRIES AND PECANS IN RADICCHIO CUPS

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Waldorf Salad with Cranberries and Pecans in Radicchio Cups image

Categories     Salad     Fruit     Nut     Vegetable     No-Cook     Thanksgiving     Quick & Easy     Cranberry     Pecan     Radish     Fall     Bon Appétit

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1 cup mayonnaise
1 teaspoon grated lemon peel
1 teaspoon fresh lemon juice
6 Granny Smith apples (about 2 1/2 pounds), unpeeled, cored, cut into 1/2-inch pieces
1 1/2 cups chopped celery
1 1/2 cups chopped radishes
3/4 cup dried cranberries
1/2 cup finely chopped red onion
2 cups watercress leaves
1 1/2 cups pecans, toasted, chopped
2 heads of radicchio, leaves separated

Steps:

  • Mix mayonnaise, lemon peel, and fresh lemon juice in medium bowl to blend. Season to taste with salt and pepper. Refrigerate 15 minutes.
  • Toss apples, celery, radishes, cranberries, and red onion in large bowl. Add lemon mayonnaise and toss to coat. (Can be prepared up to 8 hours ahead. Cover and refrigerate.)
  • Fold watercress and pecans into salad. Arrange 2 radicchio leaves on each plate. Spoon salad into center of radicchio leaves and serve.

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