"Waldorf" Berry Salad

Name: "Waldorf" Berry Salad
Yield: 6 servings
Ingredients: 1/4 cup (60 mL) 10 % half-and-half cream; 3 tbsp (45 mL) sour cream; 3 tbsp (45 mL) Plain Greek yogurt; 1 tbsp (15 mL) lemon juice freshly squeezed; 1 1/2 cups (375 mL) diced celery; 1 cup (250 mL) toasted walnuts coarsely chopped; 1 red delicious apple cored; quartered and diced (skin on); 1 2/3 cups (410 mL) assorted berries (such as blueberries; blackberries; raspberries; or quartered strawberries; if large); Salt and freshly ground pepper to taste; 8 - 10 whole butter lettuce leaves; 10 - 12 celery leaves

An exciting twist on a classic summer salad. Celery, toasted walnuts, apples, mixed berries, all tossed in a creamy dressing - using half and half cream, sour cream and Greek yogurt.

Recipe from Chef Michael Allemeier.

Prep: 20 min

Yields 6 servings

Ingredients

1/4 cup (60 mL) 10 % half-and-half cream
3 tbsp (45 mL) sour cream
3 tbsp (45 mL) Plain Greek yogurt
1 tbsp (15 mL) lemon juice freshly squeezed
1 1/2 cups (375 mL) diced celery
1 cup (250 mL) toasted walnuts coarsely chopped
1 red delicious apple cored, quartered and diced (skin on)
1 2/3 cups (410 mL) assorted berries (such as blueberries, blackberries, raspberries, or quartered strawberries, if large)
Salt and freshly ground pepper to taste
8 - 10 whole butter lettuce leaves
10 - 12 celery leaves

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Preparation

In a large bowl, stir together cream, sour cream, yogurt, and lemon juice. Stir in celery, 3/4 cup (180 mL) of the walnuts and apples. Gently fold in berries. Season to taste with salt and pepper.

In a bowl or on a serving platter, arrange lettuce leaves and gently spoon salad on top. Garnish with remaining walnuts and celery leaves.