Recipe(tried): Tuna Melts and Western Waldorf Salad

DINNER MENU:
Tuna Melts
Western Waldorf Salad

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I made this salad from Sunset magazine for dinner to go with Tuna Melts. This morning I had the remainder of the salad on my oatmeal for breakfast. It was great both times. Nice to have a Waldorf without mayo. I cut the recipe in half for just the two of us and had enuf leftovers for oatmeal this morning.

WESTERN WALDORF

1/2 cup unfiltered apple juice
1 tsp. roasted walnut or almond oil, or extra-virgin olive oil (used olive oil)
1/8 tsp. each kosher salt, cinnamon, and freshly ground black pepper
2 Pink Lady apples (or another sweet-tart vaiety such as Jonathan or Pinata) (I used Pink Lady)
1/2 cup toasted coarsely chopped walnuts
2 large tangerines, peeled and sections cut in half (I used a tangleo)
1 cup seedless red or green grapes, halved (I used red)

In a small bowl, whick apple juice, oil, salt, connamon and pepper until blended.

Core apples, cut into thin wedges, and cut wedges in half crosswise. In a salad bowl, combine remaining ingredients. Pour dressing over fruit and nuts and mix gently to coat.