This recipe was provided to me by a friend who made the salad for a dinner I attended. I have never been big on Waldorf Salad but I absolutely love this recipe, especially since I modified the ingredients!
Hints & Tips
- This recipe makes a large amount of salad. If I am serving this with other dishes, I usually halve the quantities.
- You can replace baby spinach leaves with baby arugula.
- You can replace the 2 baby cos lettuce with 1 endive, thinly sliced.
- You can replace the pecan nuts with walnuts.
- You can replace 1 cup of craisins (dried cranberries) with 3/4 cup dried cherries and 1/4 cup golden raisins.
- You can use Dijon mustard instead of wholegrain mustard.
- If you want to prepare the salad in advance, soak the apple slices in lemon juice to prevent discoloration.
- GF, Veg, SF
- Category: Gluten Free, Salads, Side Dishes, Sugar Free, Vegetarian
Ingredients
Salad
- 200 grams Baby Spinach Leaves
- 2 Baby Cos Lettuce, Sliced
- 2 Small Granny Smith Apples, Cored and Sliced
- 2 Stalks Celery, Chopped
- 1 cup Pecan Nuts
- Pure Maple Syrup
- 1 cup Craisins - Dried Cranberries
Waldorf Dressing
- 1/4 cup Olive Oil
- 1/4 cup Maple Syrup
- 2 tablespoons Mayonnaise
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Wholegrain Mustard
- 1/2 teaspoon Salt
- 1/2 teaspoon Freshly Ground Black Pepper
Instructions
- Toast the pecan nuts by preheating oven to 180 degrees Celsius. Coat pecan nuts with pure maple syrup. Spread them on a baking sheet and bake for 10 minutes. Allow to cool.
- Combine baby spinach leaves, cos lettuce, apple, celery, pecan nuts and craisins in a large salad bowl.
- Make the waldorf salad dressing by combining the olive oil, maple syrup, mayonnaise, apple cider vinegar, mustard, salt and peeper into a jug and mixing well to combine all ingredients.
- Just before serving, pour the dressing over the salad and toss gently. It is best to progressively add the salad dressing to ensure the salad is not over dressed. It is OK to not use all the salad dressing.
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