A delightful twist on the classic Waldorf Salad, using Greek yogurt for a creamy and tangy dressing.
Heat the apple cider in a small saucepan over medium-high heat until it reduces to about a quarter of its original volume.
Keep an eye on the cider to prevent it from burning; stir occasionally.
Allow the reduced cider to cool completely before using it in the dressing.
Place the saucepan in a bowl of ice water to speed up the cooling process.
In a mixing bowl, combine the cooled cider, Greek yogurt, and ground cinnamon until smooth.
Whisk the ingredients together for a creamy consistency.
Chop the apples, pears, and celery into bite-sized pieces. Halve the grapes.
Use a sharp knife to ensure clean cuts and preserve the texture of the fruits.
In a large bowl, mix the chopped fruits, celery, raisins, pecans, and walnuts.
Gently toss the ingredients to avoid bruising the fruits.
Pour the dressing over the salad and toss until everything is evenly coated.
Add the dressing gradually to control the amount and ensure even coating.
Place a lettuce leaf on each serving plate and top with the salad mixture.
Garnish with a sprinkle of chopped nuts for an elegant presentation.
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