Waldorf salad is easy and consistently good. There's lots of room for adjustment here, too. I've made this with cashews instead of walnuts and I actually like it that way best. But for the sake of tradition, and for the sake of A who likes cracking Walnut shells...we used walnuts.
We also used green grapes here. But red/purple grapes are actually better if you don't like sour. Try it both ways and decide which is best. You can also serve the salad over a bed of spinach rather than tossing chopped spinach leaves directly into the mix like we did. Whatever you chose to do...but sure to leave spinach in there somewhere. Because spinach makes everything better.
This recipe makes a lot, so you'll have leftovers to use through the week. Make this on a Sunday.
You will need:
A bushel of green (or purple) grapes
2 of your favorite apples (granny smith are best)
1 stalk of celery
1/2-1 c. of walnuts (chopped)
Half bushel of spinach (or baby spinach)
For the dressing:
2/3 c. yogurt (either plain or vanilla)
1 orange (or about 1/3 c. orange juice)
First, clean your fruits and veggies! If you haven't yet, try this apple cider vinegar method.
Chop up the apples into bite size cubes. Halve the grapes (or if they're small enough just throw them in whole). Chop the spinach leaves. Dice the celery.
Chop up the walnuts! (Those are the mysterious A's hands).
Toss all of the chopped fruits and veggies in a bowl.
For the dressing, simply mix the yogurt and orange juice together. The more orange juice, the sweeter it will be.
Toss in the chopped walnuts and yogurt dressing. Eat it all.
And most importantly...enjoy!
-A + D
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