Waldorf salad is definitely in the DNA of this starter from the Publican restaurant in Chicago. Apples and walnuts provide the base, and raw brussels sprouts and kohlrabi take the place of the celery. The dressing, a honeyed vinaigrette made with walnut oil, is lighter than mayonnaise, although the ricotta contributes creaminess. The cured ham on top elevates this to a sophisticated first course, but eliminate it to make the salad vegetarian. Best of all, the salad can be prepared in advance and holds up nicely on a buffet. Featured in: There Are No Wrong Thanksgiving Wines.
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Serving Size: 1 recipe (419g) | ||
Recipe Makes: 1 | ||
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Calories: 1292 | ||
Calories from Fat: 1083 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 120.3g | 160 % | |
Saturated Fat 18.8g | 94 % | |
Monounsaturated Fat 32.1g | ||
Polyunsanturated Fat 63.9g | ||
Cholesterol 52.7mg | 16 % | |
Sodium 714.9mg | 25 % | |
Potassium 620.7mg | 16 % | |
Total Carbohydrate 30.8g | 9 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 25.9g | ||
Protein 30g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1292
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