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Waldorf Cobb Salad


This salad is the perfect compliment to your main dish! The combination and variety of flavors work amazingly well together.

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Rate this recipe 4.4/5 (8 Votes)


  • SALAD:
  • 2 large Gala apples
  • 3 tablespoons fresh lime juice
  • 2 medium avocados
  • 3 cups romaine lettuce, shredded
  • 3 cups iceberg lettuce, shredded
  • 1 cup watercress leaves, loosely packed
  • 1 pint grape tomatoes, halved
  • 1 cup (4-ounces) white cheddar cheese, shredded
  • 4 ounces Gorgonzola cheese, crumbled
  • 6 thick bacon slices, cooked and crumbled
  • 1 1/2 cups apple juice
  • 1 1/2 cups pecan halves
  • 3 tablespoons sugar
  • 1 teaspoon apple pie spice
  • 1/8 teaspoon table salt
  • 1/8 teaspoon ground red pepper (optional)
  • 1 cup apple cider
  • 1 (3-inch) cinnamon stick
  • 1/2 cup apple cider vinegar
  • 1/3 cup sorghum syrup
  • 1 shallot, minced
  • 2 tablespoons bourbon
  • 1 tablespoon Dijon mustard
  • 1 teaspoon table salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup canola oil


Servings 8
Preparation time 30mins
Cooking time 125mins
Adapted from


Step 1


Cut apples into 1/8-inch matchsticks; toss with 2 tablespoons lime juice. Peel and quarter avocados; toss with 1 tablespoon lime juice.

Toss together romaine lettuce and next 2 ingredients; arrange on a large serving platter. Arrange tomatoes, next 4 ingredients, apples, and avocado over salad greens. Serve with Cider-Sorghum Vinaigrette.

Spiced pecans:

Preheat oven to 350°F.

Pour apple juice over pecan halves in a small bowl. Let stand 15 minutes; drain.

Stir together sugar, apple pie spice, table salt, and, if desired, ground red pepper in a medium bowl; add pecans, tossing to coat. Spread in a single layer in a lightly greased, aluminum foil-lined 15- x 10-inch pan.

Bake 15 minutes or until lightly toasted, stirring once. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

Cider-sorghum vinaigrette:

Cook first 2 ingredients in a 3 quart saucepan over medium heat, stirring occasionally, 10 minutes or until cider is reduced to 1/4 cup. Remove from heat, and cool completely (about 20 minutes).

Transfer cider mixture to a bowl, discarding cinnamon stick. Whisk in vinegar and next 6 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth.

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