Prev Recipe Next Recipe

Recipe courtesy of Sunny Anderson

Show: The Kitchen

Episode: Summer Seafood

Save Recipe Print

WATCH

Sunny's Arugula Waldorf Salad (02:42)

Total:: 15 min
Active:: 15 min

Yield:: 4 to 6 servings

Level:: Easy

Ingredients

1/4 cup sour cream
2 tablespoons finely chopped chives
1 teaspoon honey
Zest of 1 orange plus 1 tablespoon orange juice
Kosher salt and freshly ground black pepper
4 cups loosely packed baby arugula
1 cup candied walnuts, gently chopped
1/4 cup golden raisins
1 firm red-skinned apple, julienned
1 stalk celery, halved lengthwise and thinly sliced
1 ounce shaved Pecorino-Romano cheese, for serving

Directions

Watch how to make this recipe.

In a medium bowl, whisk together the sour cream, chives, honey, orange zest and juice and salt and pepper to taste.

In a large bowl, add the arugula, walnuts, raisins, apple and celery. Toss to mix, then add a spoonful of the dressing at a time, tossing between additions, until the salad is lightly dressed. Serve topped with shaved Pecorino-Romano.

My Private Notes

Name: Sunny's Arugula Waldorf
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 cup sour cream; 2 tablespoons finely chopped chives; 1 teaspoon honey; Zest of 1 orange plus 1 tablespoon orange juice; Kosher salt and freshly ground black pepper; 4 cups loosely packed baby arugula; 1 cup candied walnuts, gently chopped; 1/4 cup golden raisins; 1 firm red-skinned apple, julienned; 1 stalk celery, halved lengthwise and thinly sliced; 1 ounce shaved Pecorino-Romano cheese, for serving