Vegetarian Waldorf Salad Recipes

VEGAN WALDORF SALAD

Steps:

• The first thing to do to make this simple, satisfying salad (I like alliteration, OK?) is to cut up all your apples, celery, and grapes. I just slice my grapes in half. Give a rough chop to your walnuts too if they're not already in pieces when you buy them. TIP: walnut pieces are cheaper than whole walnuts because it's harder to extract the nut from the shell without breaking it, so they usually put a higher price on whole nuts. The same is true with other nuts, especially cashews which are very expensive.
• For the lettuce, wash and dry the leaves. I like to use a salad spinner for this. If you're going to mix your greens into the salad, cut them or tear them into bite sized pieces. If not, line them around a bowl like I did.
• Make the dressing: add all dressing ingredients to your blender and blend until smooth. If you're going to just mix your greens in, add everything to one bowl and mix it all up and serve! You're done!
• If you're going that extra step to make it look pretty, mix the chopped ingredients and the dressing well in a separate bowl, then add that mixture carefully to your leaf lined bowl.
• Refrigerate the salad for up to 3 days in the fridge. The lettuce may wilt a bit. If you are making this in advance for an event, I'd make it no more than 12 hours in advance for best results.

VEGETARIAN WALDORF SALAD

Steps:

• In a salad bowl, toss together the apples, lemon juice, celery, walnuts, raisins and grapes.
• In a separate bowl, fold together the whipped cream and mayonnaise; add to salad and mix well. Sprinkle with nutmeg and chill before serving.

VEGAN WALDORF SALAD

Steps:

• In a medium bowl combine, vegan mayonnaise, lemon juice, maple syrup, and salt. Whisk to combine.
• Add apples, grapes, raisins, celery, walnuts. Stir until fully combines.
• Refrigerate for at least one hour before serving.

HEALTHY WALDORF SALAD WITH APPLE VINEGAR DRESSING

Steps:

• Start by making the dressing. Place soaked cashews, apple cider vinegar, mustard, agave syrup, nutritional yeast into a high speed blender and pulse until smooth gradually adding water until the dressing looks as thick as mayonnaise. Try and season with salt and black pepper to taste.
• Slice grapes in halves. Core and chop apples. Combine grapes, apples, toasted walnuts and chopped parsley with the dressing and stir well. Serve the Waldorf salad on a bed of fresh lettuce. Enjoy!

VEGAN WALDORF SALAD

Steps:

• Wash, trim and remove the cores from your apples then slice thinly into half-moons using a v-slicer or sharp knife.
• To prevent your apples from browning place them in salted water using one teaspoon of salt for every two cups of water.
• Wash your celery stalks, trim the white ends and the top of leaves. Use a vegetable peeler, to de-thread if you have time.
• Then finely chop the celery into small dice or thinly slice it in a food processor.
• Wash your grapes then cut in half.
• Chop your toasted walnuts (it is important to chop them so your dressing is smooth and not lumpy). Place the walnuts in a blender with the oil and blitz until it comes together.
• Add the apple cider vinegar, maple syrup and season. Blitz until creamy, taste and adjust seasoning. Add some water to loosen it if it is still a bit thick.
• Strain your apples well and pat dry,
• Add everything to a large mixing bowl, pour over the dressing and season.
• Mix well until everything is well coated with the dressing. Arrange in a salad bowl and keep chilled until ready to serve.

WALDORF SALAD

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Place the grapes on a baking tray, finely grate over the zest from ½ the lemon, drizzle with a little oil and season with sea salt and black pepper.
• Place in the hot oven for 15 minutes, then add the walnuts and roast for a further 5 to 10 minutes, or until the grapes are soft and caramelised and the walnuts are golden.
• Meanwhile, make the dressing. Place the mustard and yoghurt into a bowl and whisk well. Pick, finely chop and add the tarragon leaves, squeeze in the lemon juice and mix well, then season to taste.
• Trim and chop the celery into 1cm chunks, slice the apple into large matchsticks, then place into a large bowl. Discard the tatty outer lettuce leaves, then roughly chop and add to the bowl. Pick the grapes off their stalks and add to the bowl. Drizzle over the yoghurt dressing and toss well. Place onto a platter, roughly chop and sprinkle over the walnuts, then serve.

VEGAN WALDORF SALAD (GLUTEN-FREE, PLANT-BASED)

Steps:

• Dressing
• 1) Soak cashews in 1 1/4 cups very hot water for about 20 minutes. Cashews should be soft and tender. Rinse and drain.
• 2) Add soaked cashews and remaining dressing ingredients to blender or food processor. Pulse a few times to break down nuts then blend on high speed, stopping periodically to scrape sides. If you are using the extra large blending container you will have to scrape frequently for the first minute.
• Salad
• 1) Core and chop apple. Add to medium mixing bowl. Bathe apple in 2 tablespoons lemon juice. This must be done immediately to prevent apple from browning.
• 2) Chop grapes, celery, and nuts and add along with raisins to bowl containing apple. Stir to blend ingredients.
• 3) Dollop salad mixture with 1/2 cup of dressing and stir gently until evenly mixed. If a more heavily dressed salad is desired add more dressing at this point. Optionally reserve some dressing to add to salad after chilling.
• 4) Salad may be eaten immediately but is best when chilled (about an hour). After chilling add more dressing and serve on a bed of greens such as Boston or green leaf lettuce. Store in refrigerator for 2 or 3 days.