Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe.
Stacked Waldorf apple salad is a classic, and this recipe still has all your favorite ingredients, like apples and celery. But we used creamy Greek yogurt for an egg-free option, and we actually like it more than the original. Sprinkle each apple layer with tangy goat cheese, sweet grapes, and spicy arugula for a gorgeous salad you can’t resist.
Salad, Side Dish
Vinaigrette – 1/3 cup apple cider vinegar – 2/3 cup plain Greek yogurt – 2 Tablespoons extra virgin olive oil – 3 tablespoons honey – 1 tablespoon Dijon mustard – 1/4 teaspoon salt – 1 poinch ground black pepper Salad – 2 Envy™ Apples thinly sliced – 1/2 teaspoon salt – 1/2 teaspoon sugar – 1/4 teaspoon ground black pepper – 1 cup baby arugula – 1/3 cup celery thinly sliced – 1/3 cup red grapes halved – 1/2 cup crumbled goat cheese divided – 1/2 cup toasted walnuts chopped – celery leaves for garnish
Step 1 In a small mixing bowl, whisk together apple cider vinegar, Greek yogurt, extra virgin olive oil, honey, and Dijon mustard until creamy, smooth, and a little runny. Season to your liking with salt and pepper and set it aside for later.
Step 2 Use a sharp knife or a mandoline to slice the Envy™ apples into 1/8 inch-thick rounds.
Step 3 Add your apple slices, 1/3 cup of vinaigrette, salt, sugar, and pepper in a large bowl. Toss to coat the apple slices.
Step 4 To serve, lay one slice of apple on each plate, then top with arugula, celery, grapes, walnuts, and a sprinkle of goat cheese. Continue layering the ingredients on each plate until all ingredients are used. Sprinkle the remaining goat cheese. Continue layering the ingredients on each plate until all ingredients are used.