Recipes: Salads

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Waldorf Salad with Pecans and Dried Cranberries


  • 1 tsp. grated lemon peel
  • 1 tsp. fresh lemon juice
  • 6 Granny Smith apples, unpeeled, chopped into small chunks
  • 1 1/2 cups chopped celery
  • 1 cup Equal Exchange Organic Dried Cranberries
  • 1 cup mayonnaise
  • 2 cups watercress leaves
  • 1 head radicchio
  • 5 oz. (1 1/2 cups) coarsely chopped Equal Exchange Roasted Salted Pecans


  1. Sprinkle the lemon juice over the chopped apples in a large bowl.
  2. Stir in the lemon peel, celery, cranberries and mayonnaise and refrigerate for 2-8 hours.
  3. Just before serving, fold in the watercress and pecans. Serve over radicchio leaves.

Note: With the addition of chickpeas or diced chicken, this salad becomes a meal.

Servings: 8 to 10

Recipe provided by Equal Exchange

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