Waldorf Salad With Mustard Dressing
|Walnut halves/Pecan halves||3 Ounce (3/4 Cup, 90 Gram)|
|Crisp apples||4 (Firm Variety Such As Pippin, Mcintosh Or Rome)|
|Lemon juice||1 Tablespoon (Juice Extracted From 1 Lemon)|
|Finely diced celery||5 Ounce (1 Cup, 155 Gram)|
|Diced red bell pepper||3 Ounce (1/2 Cup, 90 Gram)|
|Green onions with tops||3 , finely chopped (Or Spring Onions Including Part Of Tender Green Tops)|
|Sour cream||6 Fluid Ounce (3/4 Cup, 180 Milliliter)|
|Dijon mustard||1 Tablespoon|
|Honey||1 1⁄2 Tablespoon|
|Minced fresh mint||1 Teaspoon|
|Freshly ground pepper||To Taste|
|Bibb lettuce head||2|
Preheat an oven to 200°F (95°C).
Spread the nut halves on a baking sheet and lightly toast in the oven, 6-7 minutes; they should not brown.
Chop coarsely and set aside.
Peel, quarter and core the apples.
Cut into about 1/2-inch (12-mm) dice and toss with the lemon juice in a bowl.
Add the celery, bell pepper, green onions and nuts.
In a separate bowl combine the sour cream, mustard, honey and mint.
Whisk together until well blended.
Season to taste with salt and pepper. (More mustard, honey or mint may be added, if desired.)
Separate the lettuce leaves and use only the crisp inner leaves; reserve the larger leaves for another use.
Arrange around the rim of a serving plate.
Add the dressing to the apple mixture and mix well.
Spoon into the center of the plate.