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.
Waldorf-ish salad
for one
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.
Related post:
A lighter Waldorf salad
What a wonderful take on a Waldorf Salad. My mom was always big on this salad when I was growing up and I still love it.
ReplyDeleteMmm...this is one salad I always forget about, but is one of my favorites! I like the sprouted beans idea! I'll have to search those out...thanks!!
ReplyDeleteI make a variation of this carrots, pomegranate and shredded cabbage and just lemon juice, crushed pepper and a little salt.
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