Waldorf Wilted Salad

  • Prep Time: 25 minutes
  • Servings: 6
  • Rating:


  • 10 cups mesclun mix or field greens
  • 3 cups bok choy stems cut into 1/2-inch pieces
  • 1/2 cup walnuts, toasted and coarsely chopped
  • 1/3 cup olive oil
  • 1/3 cup rice vinegar
  • 2 Tbsp. chopped shallot
  • 1 Tbsp. Dijon-style mustard
  • 1 tsp. sugar
  • 1/8 tsp. each salt and freshly ground pepper
  • 3 Granny Smith apples, cored, cut into wedges
  • 3 hard cooked eggs, cut into wedges


1. In a large bowl toss greens, bok choy, and nuts. Set aside.

2. For dressing, in a small saucepan combine oil, vinegar, shallot, mustard, sugar, salt, and pepper. Bring to boiling; remove from heat. Carefully pour warm dressing over salad; toss lightly. Cover bowl with a large dinner plate for 1 to 2 minutes or just until greens begin to wilt. Remove plate. Add apples and eggs; toss lightly. Serve immediately.