I love a good Waldorf Salad, can you believe that the first was one was created in 1893. Mine was appetising combination of toasted walnuts, celery, baked grapes, apple and romaine lettuce covered in a light greek yoghurt and mustard dressing with the optional sprinkling of blue cheese.
A faultless light, crunchy and anti-inflammatory salad to have by itself or to side with something larger. The bonus of this dish is it is really simple.
*Walnuts are a great source of Omega 3 and fatty acids, a great anti-inflammatory, it is also great for brain health, so get eating a handful of these a day. More “good fats” in your system will aid with PMS and hormone levels in your body. If you want more facts about nuts and grains head over to this website. Although people might not think it, celery not only is a good source of fibre, but high in potassium which is a mineral that aids muscle function and offsets some of sodiums damaging effects on blood pressure. For herbalists celery is also known to help with gout and other forms of anti-inflammatory arthritis. Lettuce contains a good level of vitamin C, the darker the leaf the more beta-carotenes it will have which is great for vision and fighting off oxidising free radicals in the body.
Enjoy this little number it is one of my favourites.
1 Cup Red/White Grapes
80g Raw Walnuts
3 Celery Stalks, cut into 1cm chunks
1 Pink Lady/Green Apple, sliced into matchsticks
1 Medium Cos/Romaine Lettuce, roughly chopped
1/2 Lemon, squeezed
2 Tbsp Greek Yoghurt
1 Tsp Dijon Mustard
Salt & Pepper
40g Blue Cheese (optional)
- Pre-heat oven to 180c. In a large roasting tin add the grapes and a pinch of salt and pepper. Whack them in the oven for 10-12 minutes.
- In the last 5 minutes of grapes baking, add the walnuts and let them toast for 5 minutes in the oven. Remove from oven and place to one side.
- In a large bowl, add celery, apple and lettuce. Toss well before adding baked grapes and toasted walnuts.
- For the dressing add greek yoghurt, dijon mustard and lemon juice into a small bowl, mix well and season to taste with salt and pepper.
- Either dress the salad or leave it to one side.
- Sprinkle optional blue cheese on top to finish.