Escarole Waldorf Salad
Pulse walnuts in a mini food processor until they resemble coarse breadcrumbs.Advertisement
Heat 1 tablespoon oil in a small skillet over medium heat. Add the walnuts and a pinch of salt. Cook, stirring, until lightly browned, 1 to 2 minutes. Transfer to a plate.
Whisk sour cream, yogurt, vinegar, pepper and the remaining 2 tablespoons oil and 1/2 teaspoon salt in a large bowl. Add escarole, apple, celery and grapes; toss to coat. Serve topped with the walnuts.
2 fat, 1/2 high-fat protein, 1/2 starch, 1/2 vegetable