Waldorf Salad with Vinaigrette Dressing

While on vacation in California, we have eaten at California Pizza and enjoyed their Waldorf salad. This is a twist of of the traditional recipe, trying to copy the tantalizing flavor combination of apples, celery and caramelized nuts mixed with a vinaigrette dressing. You can serve this salad as a delicious side without chicken or make it a quick meal by adding a rotisserie or grilled chicken. (photo is half recipe)

Ingredients:

• 8 cups lettuce greens ( such as a mix of romaine, spinach and red butter lettuce)
• 2 cups grapes (optional)
• 1 1/2 - 2 apples, chopped fine (soak a few minutes in lemon/water to keep color)
• 3 - 4 stalks celery, chopped fine
• 3/4 cups feta cheese, crumbled or cubed
• 3/4 cups dried cranberries
• 1 1/2 cups pecans caramelized with 3 - 4 Tbsp brown sugar
• 1 rotisserie chicken, cut up 

Dressing:

• 1 Tbsp Dijon mustard 
• 1/4 cup grapeseed oil  (or olive oil)
• 3 Tbsp wine vinegar (can be a mix of wine vinegar and balsamic)
• 1 Tbsp honey
• 1/4 tsp salt
• 1/4 tsp pepper

Method:

1. In Teflon style pan, warm pecans on medium heat for a few minutes, stirring. Sprinkle with sugar and stir until sugar is melted and sticking to nuts. . . several minutes. Remove nuts to glass bowl to cool and soak pan and utensil.
2. Put dressing ingredients into a small jar and mix / shake until well blended.
3. If using chicken, pull pieces apart, slice breasts and chop up the rest of the meat.
4. In large bowl, mix lettuce, apples, celery, cheese, cranberries, caramelized pecans and chopped chicken meat.
5. Just before serving, pour dressing over salad, mix well and remove to deep large platter or serving bowl.
6. Arrange sliced chicken breast slices and grapes on top or around salad. Delicious served with warm cheese stuffed breadsticks  (serves 6 as a meal  . . . leftover salad is still good the next day)