Enjoy fall’s bounty of dark, leafy greens in this classic Southern waldorf salad.
Harvest Waldorf Salad with Molasses Vinaigrette
2015-12-02 03:52:14
makes 4 to 6 servings
Dressing
- ¼ cup sour cream
- 1 tablespoon sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon molasses
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Salad
- 4 Gala or Fuji apples, chopped
- 3 carrots, shaved into ribbons
- 3 cups shredded rotisserie chicken
- 3 cups shredded kale
- 1 cup toasted walnuts
- ½ cup crumbled goat cheese
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- For dressing: In a small bowl, whisk together all ingredients. Cover and refrigerate for up to 2 days.
- For salad: In large bowl, toss together all ingredients. Divide among serving plates, and drizzle with dressing; serve immediately.
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