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Author Notes: I should call this Woldorfini Salad – in truth, the salad is based on the famous Waldorf salad but with all Italian ingredients and an Italian salad dressing, because I really don’t appreciate that much mayonnaise and I like light salad dressings. A great salad for a light dinner - vegetables, proteins and just a little starch. —Maria Teresa Jorge
- 2 Fuji apples
- 1 1/2 cups arugula
- 1 small carrot
- 1 celery stalk, only the light green part
- 1/2 cup small Cherry tomatoes, washed and dried
- 4 thin slices Prosciutto
- 4 bread sticks
- 1 tablespoon poppy seeds
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons apple vinegar
- salt and freshly ground black pepper
- Dressing Whisk together the vinegar and the salt. Whisk in the olive oil and set aside.
- Peel the carrot, cut it in 1 ½ inch pieces and cut them in matchsticks using a mandolin with a blade attachment for julienne cuts.
- Wash the celery stalk, cut in 1 ½ inch pieces and then cut them in matchsticks size as thin as possible.
- Wash 1 apple and cut in matchsticks using a mandolin with a blade attachment for julienne cuts.
- Put the apple, carrot and celery in a bowl and ad half the salad dressing and toss to coat.
- Wash the 2nd apple and cut in 4, remove stem and core and cut thinly on a mandolin with straight blade.
- Roll one Prosciutto slice on each bread stick, starting at the top and leaving part of the breadstick without Prosciutto so you can hold it.
- Toss the arugula with the remaining salad dressing.
- Put half of the arugula on a plate. Pile in the middle half of the mixed cut apple and vegetables. Sprinkle with the poppy seeds. Decorate with the apple slices, add the tomatoes, and add 2 breadsticks per plate.
- This recipe was entered in the contest for Your Best Dish in the Raw
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Salad with Apples