Updated Waldorf Salad Cups Recipes

UPDATED WALDORF SALAD WITH APPLE VINAIGRETTE

Steps:

• Make the couscous: In a small saucepan, heat the oil over medium-high heat. Add the couscous and toast until lightly golden, about 4 minutes. Add 3/4 cup water and 1/4 teaspoon salt and bring to a boil. Lower the heat so the water simmers; cover the pan and cook until the liquid is absorbed, about 10 minutes. Uncover the pan and set aside to cool.
• Make the vinaigrette: In a small bowl, whisk together the vinegar, honey, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the oil.
• Make the salad: In a large bowl, toss together the apple, fennel, grapes, walnuts and couscous. Drizzle the vinaigrette over the salad, tossing until coated.
• Put 1 radicchio leaf on each plate. Spoon the salad into each leaf, allowing some to spill over.

UPDATED WALDORF SALAD CUPS

Steps:

• In a large bowl whisk together the oil, vinegar, honey salt, and pepper. Add the chicken, celery, parsley, cabbage, pear, and Gorgonzola, and toss well to coat all ingredients in the dressing. Cover the bowl and refrigerate for 30 minutes.
• To serve, place 2 butter lettuce leaves on each of 4 plates and divide the salad among the lettuce cups.