Sunday, April 29, 2012

Nuevo Texas Waldorf Salad

Today's Project Pastry Queen is a salad. No dessert today. I may make one later since it is Sunday. This recipe was picked by Emily of She Makes and Bakes. I really liked it. My family (not including my husband) liked it. My husband does not eat mixed greens and believe me I have tried. If it isn't iceberg lettuce, he will go make something else.
When I was in the Air Force, I was fortunate to be assigned to photography the 50th Anniversary dinner. It was held at the Broadmoor. (It was the only way I was able to eat there even if my cousin interned at the hotel.) We were served a similar salad. It had pears and blue cheese. Pears could easily be substituted for this recipe. When I make this again, I'm going to purchase the one on sale. It just may be pears. Also, the vinaigrette is suppose to be made with white balsamic vinegar but I used aged balsamic vinegar. I didn't realize my mistake until later which is why my vinaigrette appears dark. I really liked the dressing. It is a versatile recipe. It is fancy but simple.
Nuevo Texas Waldorf Salad
4 cups organic mixed greens
3 Braeburn, Medina, or Granny Smith apples, core and sliced
1/2 cup pecans, toasted
1/2 cup crumbled blue cheese/Gorgonzola crumbles
Rosemary Vinaigrette (recipe below)
Fried Wonton Strips

  1. Add the mixed greens, apples, pecans, blue cheese. Toss gently.
  2. Pour half the Rosemary Vinaigrette over the greens and toss to coat.
  3. Add more salad dressing to taste.
  4. Top with the fried wonton strips. Serve immediately.
Rosemary Vinaigrette
1/3 cup rosemary leaves
2 cloves of garlic
1/4 medium onion
2 tsp Dijon mustard
1/4 cup honey
1/2 cup balsamic vinegar
1 1/2 tsp salt
black pepper to taste
1/2 cup extra virgin olive oil

  1. Blend the rosemary, garlic, onion, mustard, honey, vinegar, salt, and pepper for 20 seconds in a food processor. 
  2. Add the oil oil through the feed tube in a slow stream until the mixture emulsifies. 
  3. Taste and season appropriate if needed.
Recipe adapted from The Pastry Queen cookbook.
Did you already know...
-In May 1917, the Broadmoor was completed. 
- The owner of the Broadmoor, Spencer Penrose, also established the Cheyanne Mountain Zoo and the Will Rogers Shrine.  
-The hotel has received the Forbes five star award for over 50 years.


  1. Your salad looks great! Substituting pears would be great, and I'm also going to leave off the wontons next time. Too much work for very little reward! Love the Broadmoor--the hubs and I stayed there (we got a great deal) a couple of years ago. It's incredible!

  2. You are so lucky! I would love to stay at the Broadmoor. Maybe one day when I visit Colorado I will get the chance.