Waldorf Chopped Salad with Blue Cheese
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Recipe Intro From emthenutritionist
Tired of soggy salads? This Waldorf Chopped Salad is the perfect meal prep solution! Packed with crisp apple, celery, and cucumber, this salad stays fresh for 2-3 days. The blue cheese dressing brings a tangy, creamy punch that pairs beautifully with the crunch of toasted walnuts. With the added bonus of your choice of protein, like shredded chicken, this salad is a delicious and nutritious lunch option that won’t go soggy.
- Recipe Card
Recipe Card
ingredients
- 1/2 cucumber, smashed and segmented
- 1/4 cup walnut halves, toasted
- 1/4 cup blue cheese, crumbled
- 1 heaping teaspoon whole grain mustard
- 1 teaspoon honey
- 1 heaping tablespoon yogurt
- Juice of 1 lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 stalks of celery, finely diced
- 1/2 red onion, finely diced
- 1 green apple, finely sliced
- 1 1/2 cups cooked protein (e.g., shredded roast chicken)
Method
Step 1
Slice the cucumber in half, then use a rolling pin or knife to bash it, creating a "smashed" texture. Cut into bite-sized segments.
Step 2
In a dry frying pan over medium heat, toast the walnut halves until they are aromatic, being careful not to burn them.
Step 3
To make the dressing: In a large bowl, crumble the blue cheese. Add the mustard, honey, yogurt, and the juice of 1 lemon. Season with salt and pepper, then whisk until smooth.
Step 4
Add the celery, smashed cucumber, red onion, apple, and toasted walnuts to the dressing. Mix until the salad is well coated.
Step 5
Incorporate your choice of protein, such as shredded roast chicken, into the salad and mix thoroughly.
Step 6
Season with extra lemon juice, salt, and pepper as needed.
Step 7
Enjoy this crunchy, tangy salad immediately or store it in an airtight container in the fridge for up to 2-3 days.