Harvest Waldorf Salad with Molasses Vinaigrette
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 25 minutes
Servings: 4 to 6
Ingredients
Molasses Vinaigrette
- ¼ cup Sour cream
- 1 tablespoon sherry vinegar
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon molasses
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Harvest Waldorf Salad
- 4 Gala or Fuji Apples, chopped
- 3 carrots, shaved into ribbons
- 3 cups shredded rotisserie chicken
- 3 cups shredded kale
- 1 cup toasted walnuts
- ½ cup crumbled goat cheese
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
Directions
Molasses Vinaigrette
In a small bowl, whisk together all ingredients. Cover and refrigerate for up to 2 days.
Harvest Waldorf Salad
In large bowl, toss together all ingredients. Divide among serving plates, and drizzle with dressing; serve immediately.