Waldorf Salad
Yield 4 Servings
Free of: gluten and top 8 allergens.
This simple apple salad is so delicious, and you can vary the ingredients to your liking.
Ingredients
Sunflower Mayo
1 1/2 cups sunflower seeds, soaked 4-6 hours, then drained
1/2 - 3/4 cup water, as needed
1/4 cup fresh lemon juice
1 1/2 tbsp apple cider vinegar
1 tsp minced garlic
1 tsp sea salt
Salad
1/2 cup sunflower mayo (above)
1 tsp ground cinnamon
1 cup celery, sliced crosswise into 1/4-inch slices
1 cup red seedless grapes, halved
1/2 cup raisins
3 cups chopped apples, 1/2 to 3/4-inch cubes (see recipe notes)
1 cup allergy-friendly granola, optional
Instructions
- For the mayo, combine sunflower seeds, water (starting with 1/2 cup), lemon juice, vinegar, garlic, and salt in a high speed blender. Process until smooth, gradually adding remaining 1/4 cup of water as needed. This makes 2 cups of mayo, more than you need for this recipe. A smaller batch is difficult to blend properly. Measure 1/2 cup and set aside for salad. Remaining mayo can be held in fridge for up to 3 days.
- For the salad, in a large bowl whisk together 1/2 cup mayo and cinnamon. Add celery, grapes, raisins, and apples. Toss gently to coat ingredients. To prevent apples from turning brown, cut right before adding to mayo.
- Serve on a bed of lettuce and garnish with granola, if desired.
Notes
- Fuji, Gala, Pink Lady, Granny Smith, or a combination of, are good apples choices for Waldorf salad.
- We adapted this recipe from Chef Ron Russell's Waldorf salad. Ron is chef and co-owner of SunCafe Organic Restaurant. This restaurant is amazing and has twice been rated one of the 10 best restaurants in Los Angeles by Open Table (out of a total of 9,000 restaurants).
Courses Soups & Salads
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/waldorf-salad/