Meatless Monday: Waldorf salad

It's the Queen's ninetieth birthday this weekend and I have been thinking about what party foods would have been around in the 1920s when the Queen was born.  Waldorf salad was first  presented at the Waldorf Astoria Hotel in 1893 and was popular for Great Gatsby parties in the 1920s.  

My vegan version is created with cashew 'mayonnaise' and is made substantial with chickpeas - a great party food or quick lunch.  Scale up the quantities to allow for the number of your guests.

Vegan Waldorf Salad

Serves 2 as a lunch or 4 as a side

For the 'mayonnaise'
70g cashews
Squeeze lemon juice

Other ingredients 
1 red apple, sliced + squeeze lemon juice to prevent apple slices going brown
1 celery stalks, chopped 
50g chopped walnuts
70g black grapes, cut in two
1 can organic chickpeas
4 Romaine lettuce leaves

Place the cashews in a bowl and cover with water.  Leave for an hour or two or overnight.  
In a bowl mix the apple, celery, walnuts, grapes and chickpeas.  

In a high speed blender whiz up the cashews nuts together with the water in which they were soaking and a squeeze of lemon juice. Stir into apple, celery, walnut, grape and chickpea mixture.

Place two Romaine lettuce leaves in each serving bowl and divide the salad between the bowls or arrange in a serving bowl if using for a party.

Janet x 

Recipe Copyright © 2016 40plusandalliswell

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