I know it’s a day after Memorial Day, but I’m still not done. Another great summer treat is Waldorf salad. We are working on a variation on a theme and I think the theme is picnic food. I like light, easy, pack-n-go salads for picnics. This particular salad is vegan friendly, but I will check with my vegan friends and confirm this. I do know that no animals were present in the making of this treat.
Here’s what you’ll need:
- 3 granny smith apples
- 3 tablespoons of cider vinegar
- 1 cup mayo
- Sea salt and Pepper
- 2 ribs of celery
- 2 teaspoon curry powder
- ½ of a small red onion shredded
- Boston lettuce
Chop three apples granny smith, cause I like granny smith apples, into small chunks. Then wash them in 3 tablespoons cider vinegar. This prevents browning. Then fold these into one cup of good quality mayo, add a pinch of seal salt and a grind or two of pepper. This is the basis, a well balanced basis of the salad.
Now, for the variation, add to this base; 1 cup raisins, 2 tea spoons of curry powder, 2 ribs of celery, and ½ of a red onion shredded. Fold each item into the salad till its well mixed. Finish with a garnish of chiffonaded mint leaves and you are certainly good to go.
The waldorf salad is traditionally served on lettuce leaves, and for this I have a personal preference for Boston lettuce leaves as they are particularly ‘bowl-like’ in shape.