Waldorf Salad
I love a classic and does it get anymore classic than a fresh and fruity all-American Waldorf salad? We’re even roasting the grapes for this one for some added sweetness.
And yes, as much as I love my carbs, I am capable of whipping up an absolutely banging salad. I do occasionally eat non-spud foods, it’s just rare hunnies hehe. Seriously though, we do deserve more than those bland, boring and bitter salads that people must pretend to enjoy?! So let’s normalise tasty, vibrant, sweet and nutty salads that give us all the good stuff without the lunch time fear. Let’s be healthy in a fun way, I mean it does still include celery, apple and lots of salad leaves – all those vital greens that make you feel that bit better about yourself.
Enjoy this Waldorf salad as a starter, main, lunch or simply as a tasty snack. Also, don’t you always feel soooo healthy when you’ve eaten something that includes celery?! I can’t confirm whether the action of chewing it burns more calories that it actually contains, but chuck a few extra sticks in if you’re on a big health kick. My spiced chicken salad with roasted red pepper mayo is another great salad option if you want some summer lunch inspo.
If you have any leftover walnuts, why not try my Walnut Pesto Dip or Cheesy Walnut Crackers. Or you can store any leftover walnuts in an airtight container for up to 12 months in the freezer.
Ingredients
- 120g walnuts
- 2 handfuls of red grapes, most picked off the vine
- 1 red apple, thinly sliced
- 2 sticks of celery, chopped
- 90g mixed salad leaves, washed and dried
- 2 tsps oil for the grapes and walnuts
- 1 tbsp low fat yogurt
- 1 tbsp mayonnaise
- Juice of one lemon
- 1 tsp olive oil
- Salt and pepper to season
Method
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Place the grapes in an oven proof tray, drizzle with oil and season well with salt and pepper.
- Bake for 10-15 minutes until sticky and coloured slightly.
- In a separate baking tray, add the walnuts and oil then season. When the grapes are about 5 minutes away from being done, place the walnuts in the oven too.
- In a small bowl mix the mayo, yogurt, lemon juice, olive oil and salt and pepper.
- In a salad bowl add the salad leaves, celery and apple.
- When the grapes are cool enough to handle add them to the salad, removing any vine that may remain.
- Add 2/3’s of the walnuts too.
- To finish, pour the dressing over and toss well, then sprinkle the remaining walnuts over the salad. Enjoy!