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Waldorf Salad

Prep Time: 15 minutes 

Cook Time: 7-9 minutes

Servings: 6



12 small CrepiniⓇ  Egg Wraps with (Cauliflower or Gluten-Free Grains)
2 tablespoons olive oil or truffle oil
¼ teaspoon ground black pepper


For the Dressing

3 tablespoons plain Greek Yogurt
1 tablespoon light mayonnaise
1 tablespoon lemon juice
¼ teaspoon kosher salt
¼ teaspoon ground black pepper


For the Salad

3 cups bibb or green leaf lettuce
¾ cup seedless red grapes, halved
¾ cup celery ribs, cuts into ½-inch pieces
¾ cup apples, cored & diced
½ cup toasted walnuts, roughly chopped
2 tablespoons Italian parsley, minced



  1. Preheat oven to 350°F.
  2. Use a pastry brush to brush oil on both sides of each Crepini.
  3. Lightly coat the back of a 12-cup muffin tins with cooking spray.
  4. Using the back of the muffin pan, lay each Crepini over a muffin cavity. Sprinkle black pepper over the Crepinis.
  5. Bake until Crepinis are golden and crispy, 7-9 minutes. Remove from oven and let cool before assembly.
  6. While the Crepinis are baking, make the dressing: To a small mixing bowl, add all ingredients for the dressing. Whisk to combine and set aside.
  7. To a large mixing bowl, add ingredients for the salad. Drizzle dressing over the top and toss to combine. Taste and adjust seasoning as needed.
  8. Fill each Crepini cup with the salad mix and serve!