Wednesday, May 23, 2012

A Twist on Waldorf Salad

Here is a great vegan recipe for Waldorf Salad.  It comes from Living Cuisine by Renee Loux Underkoffler.  This is a great dish for potluck's and picnics.   It meets my requirements of easy to prepare and healthy.   Just a reminder that I strongly encourage you to use organic ingredients or at least as much organic as you are able.   As for sweeteners I like all 3 lised in the recipe.  My honey is always raw (farmer's markets usually have some), I only use 100% pure maple syrup grade B because grade B hasn't been as processed and well if it isn't 100% pure maple syrup then it isn't anything more than liquified, crappy sugar.  A little of these goes a long way.  Dates are always great.

3 tbs. sesame tahini
1 garlic clove
1/4 cup lemon juice
2 tbs. apple cider vinegar
1 tbs. extra virgin olive oil
1 1/2 tbs. raw honey, pure maple syrup or 2 pitted soft dates
2 tsp. sea salt
2 tsp. dill
fresh water as needed

In a mini food processor or blender combine the tahini. lemon juice, garlic. oil, vinegar, your choice of sweetener (honey, syrup or dates), dill and sea salt.  Blend until smooth adding water as needed.  I have found that if you uses dates to sweeten this is best made in the mini food processor.  FYI you can pick one up for under $20 at Target.

1 apple, sliced
3 stalks of celery, chopped
2 carrots, chopped
3 green onions, chopped to the top
1/2 cup raisins
1/2 cup chopped walnuts
1/4 cup chopped parsley

Simply chop your carrots, celery, green onion and apple.  I like to use the kitchen tool that slices and cores the apples and then chop the slices.  Toss these chopped ingredients with the raisins, walnuts and parsley.  Pour the dressing over the salad ingredients and mix.  Serve & Enjoy!

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