~Summer Waldorf Salad~

It's been so hot in San Diego, I thought a Waldorf Salad would be an easy recipe.

 We have fresh apples from the garden that I used for the salad.

I love my Portmeirion Bowl, The Botanic Garden circa 1818 collection. It has such a pretty pattern with the flowers and bumblebee in the center. Perfect for the Waldorf Salad.

I found this recipe from Food Network

 by Suki Hetz

Ingredients

Salad:

• 1 medium apple, unpeeled, chopped
• Juice of 1 lemon (about 2 tablespoons)
• 2 cups diced cooked chicken (about 1 large breast)
• 1 cup red seedless grapes, halved
• 1 stalk celery, finely chopped
• 1/4 cup golden raisins
• 1/2 cup toasted walnuts, coarsely chopped

Dressing:

• 3/4 cup yogurt (preferably Greek non-fat)
• 1/4 cup mayonnaise
• Juice of 1/2 orange (about 1/4 cup)
• 1/4 teaspoon kosher salt

Directions

Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish

Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.

In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.

Lemons from the garden.

A pitcher of iced lemon water.

A beautiful lunch for a hot summer brunch!

A little rabbit surprised us by stopping by.