Recipe: Cranberry Waldorf with Yogurt
It's a whole lotta YUM
The kitchen here at Cappuccino has been a bit desolate lately, mostly because I wasn’t able to pull my head out of the toilet for about 20 hours earlier this week. Even the thought of food was enough to make me dry heave. So you can imagine my lack of enthusiasm for cooking.
But now that I’m on the mend, I finally had the time, interest, and energy to make something delicious. All recipes found on Cappuccino have been test driven by me, personally; otherwise, I wouldn’t share them. And I like this one a lot.
Here’s why you will like it, too. Besides a bare minimum of chopping, there really isn’t much work involved. There are only two steps! Big taste; little effort. It’s also healthy AF. There are no downsides to this recipe, and I just made it myself this week, so I’m here to testify that its flavor is rivaled only by its versatility. You can enjoy it for breakfast, lunch, or dinner. It also qualifies as a snack. And you can Tupperware that bad boy for up to three days in the refrigerator.
Feel free to substitute your favorite fruits. I’m merely making recommendations here. The yogurt helps to balance out the tartness of the cranberries.
Ingredients:
1 ½ cups chopped dried cranberries
1 cup chopped crisp red apple
1 cup chopped celery
1 cup seedless green grapes, halved
1/2 cup raisins
1/2 cup chopped walnuts
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1 (8 ounce) container vanilla yogurt
2 teaspoons orange zest
Directions:
Combine cranberries, apple, celery, grapes, raisins, walnuts, sugar, cinnamon, and yogurt. (chopping cranberries in a food processor works great). Sprinkle with 2 teaspoons orange zest. Toss to coat. Cover and chill 2 hours.
Stir just before serving. Garnish with frosted cranberries, if desired. You can make frosted cranberries by wetting them and rolling them in sugar.
Buon appetito!
If you make this delicious cranberry waldorf salad, I want to hear about it. Leave your comments below.