Allotment salad
Make the most of new season's asparagus and radishes in a vibrant salad with a French-style dressing. Great for a barbecue
Waldorf salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 as a main, 4 as a side
Skip to ingredients
- 50g walnutstoasted and roughly chopped
- 2 apples(we used Granny Smith), roughly chopped
- 1 lemonjuiced
- 100g mayonnaise
- 2 tbsp Greek-style yogurt
- ½ tbsp Dijon mustard
- 150g red grapeshalved
- 3 celerysticks, finely sliced
- 1 romaine or Little Gem lettuceleaves separated and torn if large
Nutrition: Per serving
- kcal368
- fat30g
- saturates4g
- carbs14g
- sugars14g
- fibre5g
- protein6g
- salt0.41g
Method
step 1
Heat a dry frying pan over a medium-high heat and toast the walnuts for 3-4 mins until lightly golden and aromatic. Tip into a bowl and leave to cool.
step 2
Toss the apples with a splash of the lemon juice to prevent them discolouring. Combine the mayonnaise, yogurt, mustard and remaining lemon juice in a large bowl and season well. The dressing will keep chilled for up to two days. Mix the apples, grapes and celery with the dressing and toss well in a large bowl to ensure everything is evenly coated. Arrange the lettuce leaves on a serving platter and spoon over the apple mixture and any remaining dressing from the bowl. Scatter over the toasted walnuts before serving.
