This is a variation on a salad I often eat for lunch during the winter months, and which I invented when I found there were no walnuts in the house. These days I always use sprouted seeds, because I prefer them to the more traditional/authentic walnuts.
Generally, I dress this with oil, lemon juice and zest. Today, I wanted to use up the end of a pot of 0% Greek yoghurt, so I squirted in a little Heinz salad cream, which made a really delicious dressing, surprisingly so. However, it could just as easily have been a little chutney, or soy sauce, or horseradish.
One Cox's orange pippin (or half a larger apple)
One stick of celery
A handful or two of sprouted seeds
2 tbsp 0% yoghurt/fromage frais
a squirt of salad cream
Chop the apple, leaving on the skin. Cut the celery finely. Add the sprouted seeds. Mine were a mix of aduki, mung, lentil and chickpea, but any will do. Place in a shallow bowl, and dollop over the dressing.
A lighter Waldorf salad
Back at the Taxidermy Café… on real cooking and how to find it in France. - Now that I have your attention… let me tell you about just one of the good meals that Elaine and I encountered on the last ’This Little Piggy’ research roa...
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