We've reinvented the classic Waldorf salad with juicy roasted grapes, green onion yogurt dressing and crisp pears. This isn't your average salad!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Salmon Fillets(ContainsFish/Poisson, Seafood/Fruit de Mer)
Walnuts, chopped(ContainsTree Nut/Noix)
Arugula and Spinach Mix
Mayonnaise(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut ciabatta into 1-inch pieces. Toss grapes with 1/2 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Toss ciabatta pieces with 1 tbsp oil (dbl for 4ppl) on another parchment-lined baking sheet. Season with salt and pepper. Roast grapes in middle of oven and ciabatta in top of oven, stirring both halfway through cooking, until grapes soften and ciabatta is lightly-golden, 10-12 min.
While grapes and ciabatta roast, halve, core, then thinly slice pear. Thinly slice green onions. Pat salmon dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl) then the salmon. Pan-fry, until golden-brown and cooked through, 3-4 min per side.**
Whisk together vinegar, mayo, green onions and 1/2 tsp sugar (dbl for 4ppl) in a large bowl. Season with salt and pepper. Add the pear, spinach and arugula mix, croutons to the large bowl. Toss to coat.
Divide salad between plates and top with roasted grapes and salmon. Crumble over the walnuts.