Waldorf salad
with Rispo stuffed olives


Realisation: easy

Preparation time: about 15 minutes.



Prepare vinaigrette by emulsifying oil, vinegar and mustard, save it, wash and dry the salad. Cut the apple into thin slices with the peel, season with little lemon, salt and pepper. Place Rispo deep frozen stuffed olives on a baking tins and bake in preheated oven at 180°C for 10 minutes (or in preheated oven at 200/210°C for 5-6 minutes; or fry in abundant hot oil at 180/190°C for 5-6 minutes stirring continually). In a serving plate put the salad the walnut kernels and the sliced apples in a serving dish. Season with the vinaigrette. Place Rispo stuffed olives very hot. Enjoy your meal!

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