There are many versions of Waldorf Salad, and they are all based on apple, walnut and celery.
We are very lucky to have friends with two large walnut trees, because fresh walnuts taste so much nicer.
However, I have to admit that it takes a lot of effort to shell and chop walnuts compared to buying them prepared.
The use of walnuts means that this is a substantial recipe with a calorie count to match, but it is a deliciously tasty meal for an autumn lunch.
To make 2 servings:
2 red Eating Apples
5ml Lemon Juice
Pinch of Salt
125g Celery, thinly sliced
60g Walnuts, chopped
125ml Sour Cream
About 380 KCal per serving
Don't peel the apples, wash them instead. Remove the cores and cut the apples into small cubes, say 12 mm (1/2 inch) in size.
Sprinkle the cubed apple with the sugar, salt and lemon juice and then gently stir in the sour cream.
Serve on a bed of green salad and sprinkle with the chopped walnuts. Try baby spinach or curly kale as a change from lettuce.
A variation to this recipe would be to replace the sour cream with our egg-free salad dressing or your favourite brand of mayonnaise