Waldorf Salad
Crispy, quick and delicious salad, perfect for a picnic.
Servings: 4
Equipment
- blender
Ingredients
Cashew Mayonnaise
- 1 cup cashews soaked for 2 hours, drained
- 6 tablespoons purified water
- 1 ½ tablespoons lemon juice
- 2 pitted dates
- 1 teaspoon onion powder
- pinch pepper
- 1 teaspoon salt
- 3 tablespoon olive oil mild flavor
- ½ teaspoon garlic powder
Salad
- 2 large apples, diced
- 1 cup celery, chopped
- 1 cup grapes, sliced
- 1/2 cup walnuts or other nut or seeds
- 6 tablespoons cashew mayo
- 2 tablespoons lemon juice
- 1 tablespoon sweet hot mustard
Instructions
For Cashew Mayonnaise
- Soak cashews for two hours or to do a quick soak, add boiling water to cover cashews and soak for 30 minutes. Drain.
- Add all the ingredients for the mayo, except the oil, to blender and blend until smooth.
- Scrape down sides and add oil, blend again until completely emulsified. Store in sealed glass jar in refrigerator.
For the Salad
- Cut fruit and celery and add to a mixing bowl.
- In a small bowl, whisk together the mayo, lemon juice and mustard. Pour over salad mixture and toss well to coat.
- Store refrigerated for three days.