Chef Todd's twist on the classic Waldorf Salad!
Chef Todd Leonard
- 1 #10 can thrive granny smith apples (fd) (about 6.5 oz.)
- 1 1⁄4 c cold water
- 2 T butter
- 1⁄2 c thrive brown sugar
- 1 t vanilla
- 1⁄4 t cinnamon
- 1⁄4 t thrive iodized salt
- 2 T water
- 8 oz walnut pieces
- 2 c thrive vanilla yogurt bites (fd) + 1/2 c. cold water
- 3 T thrive honey crystals + 1 1/2 tbsp. hot water
- 3⁄4 c mayonnaise
- 1 c thrive celery (fd) +1/3 c. water
- 1 t thrive parslety (fd)
- 1 t thrive chives (fd)
Reconstitute apples by stirring in cold water to coat evenly. Refrigerate while preparing other ingredients. Preheat oven to 350⁰F. Heat butter, brown sugar, vanilla, cinnamon, salt, and water to a hard boil for 30 seconds. Shut off and stir in nuts to completely coat. Bake nuts on a nonstick sheet pan or Silpat baking mat for about 10 minutes. Stir twice during the cooking time. When nuts are ready, sugar will stop running and cling to nuts. Cool for 15 minutes at room temperature.
Mix yogurt bites and water until smooth. Reconstitute honey crystals until well dissolved and add to yogurt. Add mayonnaise, reconstituted celery, parsley, and chives and mix well. Chill mixture for 30 minutes. Stir apples into mixture and fold in nuts.
Recipe featured in July 2013 Thrive It Up broadcast.