This recipe combined two of my most favorite salads ever—Waldorf salad and spinach salad. My grandmother used to make the most wonderful classic Waldorf salad, with its crunchy apples, raisins, and celery, so this was reminiscent of those days long ago.Southern Living’s February 2012 issue featured four different, new takes on spinach salad—I made up my mind to try every one of them; they all looked so fabulous. This—Waldorf Spinch Salad—was the first.
Other than the requisite time to chop the apples and celery and then the separate step of blending and whisking the dressing, nothing to this easy dish, which was a terrific side with lots of healthy ingredients. The apple and raisins gave a touch of sweetness to the leafy greens; the cinnamon and honey in the dressing enhanced that sweet flavor.
Crunch, crunch, crunch—what a goody!
Waldorf Spinach Salad
1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
1/4 teaspoon ground cinnamon
1 garlic clove, pressed
1/8 teaspoon salt (I used salt substitute)
1 (9-ounce) package fresh spinach, torn
2 large Gala apples, thinly sliced
4 ounces extra-sharp white Cheddar cheese, shaved
1 cup thinly sliced celery
1 cup honey-roasted cashews (I used plain, unsalted cashews)
1/2 cup golden raisins
In a large serving bowl whisk together first seven ingredients until well-blended. Add spinach and remaining ingredients. Toss gently to coat. Serve immediately. Makes 6 servings.
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