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Salmon Waldorf Salad
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Salmon Waldorf Salad

Salmon Waldorf Salad

with Creamy Green Onion Dressing

We've reinvented the classic Waldorf salad with juicy roasted grapes, green onion yogurt dressing and crisp pears. This isn't your average salad!

Tags:
Quick
Allergens:
Fish
Seafood/Fruit de Mer
Tree nuts
Egg
Mustard
Gluten
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
DifficultyEasy

Ingredients

serving amount

250 g

Jumbo Salmon Fillet

(Contains Fish, Seafood/Fruit de Mer)

170 g

Red Grapes

1 unit

Pear

28 g

Walnuts, chopped

(Contains Tree nuts)

113 g

Arugula and Spinach Mix

2 unit

Green Onion

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 unit

Ciabatta Roll

(Contains Gluten)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

½ tsp

Sugar*

2 tbsp

Oil*

½ tsp

Salt and Pepper*

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Nutrition Values

Calories800 kcal
Fat49 g
Saturated Fat8 g
Carbohydrate54 g
Sugar23 g
Dietary Fiber7 g
Protein38 g
Cholesterol75 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Large Bowl
Whisk
Small Bowl

Instructions

Roast grapes and prep ciabatta
1

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 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Toss ciabatta pieces with 1 tbsp oil (dbl for 4 ppl) on another parchment-lined baking sheet. Season with salt and pepper. Roast grapes in the middle of the oven and ciabatta in the top of the oven, stirring both halfway through cooking, until grapes soften and ciabatta is lightly-golden, 10-12 min.

Prep
2

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.

Cook salmon
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, until golden-brown and cooked through, 3-4 min per side.**

Make salad
4

Whisk together vinegar, mayo, green onions and 1/2 tsp sugar (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add pear, arugula and spinach mix and croutons. Toss to coat.

Finish and serve
5

Divide salad between plates and top with roasted grapes and salmon. Crumble walnuts over top.

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