Friday, June 8, 2018

Vegan Waldorf Salad

Vegan Waldorf Salad
4 Servings
½ - 1 cup raw or candied walnuts halves
For the Dressing
2 tablespoons +1 teaspoon extra virgin olive oil
2 tablespoons soy milk, plain, no sugar
1 teaspoon lemon juice
½ teaspoon apple cider vinegar
⅛ teaspoon sea salt
⅛ teaspoon cayenne pepper
⅛ teaspoon powdered mustard
1 lemon
1 large granny smith apple
1 large gala apple
2 celery ribs
8 ounces Micro Greens or 1 head Boston lettuce, shredded

If using Raw nuts, Preheat the oven to 350 degrees F. Spread the raw nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Place them to the side to cool.

For the Dressing
In a small bowl, whisk together the olive oil, soy milk, lemon juice, and a little zest of the lemon, apple cider vinegar, salt, cayenne pepper and ground mustard until mixture is thick and creamy like mayonnaise. If the mixture is too thin, add additional olive oil, ½ teaspoon at a time and continue whisking. Taste for flavor and adjust with salt, pepper and mustard powder, a pinch at a time. Cover and refrigerate until ready to use.

Cut apples in half and scoop out the core with a teaspoon. Using a box grater, shred the apples lengthwise to produce long strings. Squirt the juice of half a lemon over apples to prevent them from turning brown, mix well and refrigerate for later use.

Cut the celery ribs into thirds and shred them on the box grater lengthwise to produce long strips. Add the apples and celery to a bowl, and then toss with the dressing. Cover and refrigerate if not serving immediately.

When ready to serve, toss walnuts into the salad. Arrange the shredded lettuce or micro greens on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

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