Sweet and Sour Cherry Waldorf

By Sagegreen • June 24, 2010 • 1 Comments

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Sweet and Sour Cherry Waldorf — 1 of 4 Photo by Sagegreen

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Author Notes: This is a fresh take on the traditional Waldorf salad using cabbage, apple, Asian pear, and cherry. In this version I am also suggesting the additions of dried mulberries and feta cheese, so it can be a stand alone lunch. I think the sweet dressing pulls this salad altogether. The mint and lemon also lend a freshness to this. This is sized for two conservative servings. Originally conceived as a salad, this can be also be served as the topping on either a roast pork or chicken sandwich. - Sagegreen

Serves 2

Cherry Dressing

1 ounce champagne vinegar or pear-infused vinegar
2 ounces EVOO (extra virgin olive oil), grapeseed, or walnut oil
1 tablespoon acacia honey
1 tablespoon homemade cherry or pear preserve (or excellent fruit jam not overly sweetened)
add the reserve juice from pitting cherries
1/4 teaspoon dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon celery seed
1 fresh spearmint leaf, chiffonade then chopped
1 tablespoon fresh lemon juice
zest of lemon

Mix the dressing ingredients and shake gently before serving. I suggest 2-3 tablespoons per single serving of salad. This lasts for 2 servings for me.

Cherry Waldorf Salad

1/4 cup finely shredded green cabbage
1/4 cup finely shredded red cabbage
1/2 cup pitted sweet fresh red cherries, chopped
1 small green apple, grated
1/2 Asian pear, chopped (store the other half in orange juice for a later use if needed)
the juice of a lemon
1/8 cup chopped red onion
1/4 teaspoon celery seed
2 tablespoons chopped toasted walnuts, almonds, cashews, or pinion pine)
2 ounces crumpled feta cheese
2 tablespoons chopped fresh mint leaves
1 tablespoon chopped flat leaf parsley
slice of lemon and sprig of mint for garnish

Pour the lemon juice over the chopped pear and apple right after it is grated.
Assemble the salad ingredients, reserving the mint and parsley. Toss gently with 2-3 tablespoons of the dressing, to your taste. Top with the fresh chopped herbs. Garnish with lemon and mint. Serve as a salad or on top of roast chicken or pork in sandwiches.