Waldorf Salad
When we were growing up my dad often requested a Waldorf salad. It wasn’t until a couple of weeks ago when I was invited to a shared meal gathering that I actually had made one. I drew inspiration from Yotam Ottelenghi’s cookbook Plenty More. It will definitely be on my table for celebration dinners and am thinking for those who celebrate Thanksgiving this could be a winner. This isn’t a traditional Waldorf salad it has a few additions.
Waldorf Salad
Ingredients
80g walnuts browned in a dry frying pan then broken into smaller pieces
¼ small red cabbage shredded finely
3 stalks celery finely sliced
2 apples cut thinly (I used a potato peeler)
3 spring onions finely chopped white and green part
½ small red capsicum cut up very thinly
2 tbsp finely chopped dill
2 tbsp finely chopped parsley
¼ cup sour cherries or cranberries
Salt and pepper to taste (just pepper if you have high blood pressure)
Dressing
- Mix the dressing together.
- Place the rest of the ingredients in a mixing bowl and fold in the dressing, season with salt and pepper.
- Place in a nice serving bowl.
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