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CSA Waldorf Salad

This is a great way to use some of your celery. The tiny little pale stalks that grow out of the base are nice added whole to the salad as a garnish.

  • Arugula, mizuna, arugula or lettuce leaves
  • 4-5 ribs CSA celery, plus light green inner leaves if desired
  • 1 apple
  • 1 cup walnuts


  • 5 ounces creamy blue cheese, such as Roquefort, Stilton, or Maytag blue, crumbled
  • ½ cup sour cream, heavy cream, or plain Greek yogurt
  • ¼ cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 small garlic clove, minced or grated
  • Salt (if needed)

Roast the walnuts, either in a 350 degree oven for 15 minutes or in a microwave (1 minute at full power, then 30 seconds incrementally until they smell and look done (about 2-3 minutes). Cut the apple and celery into batons if you are practicing your knife skills, or just into long thin pieces. It’s nicer if you can cut the celery a bit on the bias.
Make the dressing: in a medium bowl, whisk the cheese, cream, olive oil, vinegar and garlic. Or you can shake all of these up in a jar. Taste the dressing with a leaf of the mizuna, and adjust salt and acid as needed. Assemble the salad by interspersing the leaves with the apple and celery. Dress with the dressing, then add the walnuts on top.

Submitted by Lorraine Glazar, Tucson CSA