![]() From time to time classic dishes can stand a bit of reinvention, so here's a modern-style waldorf salad. We can do ditch the gunky mayonnaise thank you and also make use of delicious seasonal pears. It's a good make-and-take salad, can also be conveniently be prepared the day before. Ingredients 1 ripe pear 1 apple (any variety, though I like red-skinned for colour) 1/2 lemon (juice) 1/2 cup water 2 sticks celery 2 small or 1 large carrot 1/2 cup walnut pieces 1/2 cup raisins 8 leaves fresh mint dressing: 1 Tbs red wine or apple cider vinegar 1/2 tsp Dijon mustard 1 Tbs walnut or macadamia oil 1 Tbs olive oil salt and pepper to taste Method
SuperTassievore: substitute fresh or dried blueberries for the raisins. Nutfree: subtitute sesame oil for the nut oil; substitute sunflower kernels or pumpkin seeds for the walnut pieces. Lowfat: take half the oils out of the dressing and replace with water. Gluten free: Is already gluten free, yay!
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AboutWe blog about once a month on vegan and food topics in and around Hobart. Archives
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