Waldorf Salad with blueberries and roasted pecans is a delicious, sweet-tart combination. (Photo by Nick Koon)

Often, we think of Waldorf Salad as a treat for a special occasion or part of a holiday tradition. But that’s a shame, especially if the ingredients are designed to make it a welcome sweet-tart concoction. It’s easy to prepare and delicious.

This version tops off the salad with fresh blueberries, an addition that not only looks pretty but also adds a welcome spark of acidity.

The formula also includes toasted pecan for crunch and depth of flavor. To toast the pecans, place them in a single layer on a rimmed baking sheet. Place in middle of a 350-degree oven until nicely toasted, about 4 to 6 minutes (if chopped they will toast more quickly). Watch carefully because nuts burn easily.

Waldorf Salad with Blueberries and Toasted Pecans

Yield: 10 servings (use half of the ingredients if you want a smaller yield)

INGREDIENTS

1/2 cup raisins or golden raisins

2/3 cup mayonnaise

1/3 cup sour cream

2 tablespoons granulated sugar

2 teaspoons fresh lemon juice

6 crisp apples, such as Fuji or Gala, unpeeled, cored, cut into 1/2-inch cubes or 1/4-inch wedges

4 stalks celery, trimmed, diced

1/2 cup chopped toasted pecans

Butter lettuce leaves or mixed baby greens

1/2 teaspoon salt

3/4 cup fresh blueberries

PROCEDURE

1. Place raisins in small bowl. Cover with warm water. Set aside for 20 minutes.

2. Meanwhile, in separate small bowl, combine mayonnaise, sour cream, sugar and juice; stir to combine.

3. In large, nonreactive bowl, combine apples, celery and pecans. Drain raisins, discarding liquid. Add drained raisins and mayonnaise mixture to apple mixture; toss to combine. Cover and chill at least 1 hour or up to 24 hours.

Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas