I don't always eat hedonistically calorie laden goodies here in my English Kitchen. Sometimes I actually eat healthy stuff. You know . . . things like fruit and salads . . . full of freshness and vitamins, instead of fat and calories . . .
You might not think the words "Waldorf Salad" and healthy go together, and most times you would probably be correct. Most times it is cloyingly clogged with tons of mayonnaise . . . as good as it might taste, it's not that good for you to indulge in it very often . . .
Until now that is. This version is light and absolutely as delicious to eat as it is beautiful to look at! I found this recipe in a Donna Hay book, so you know it's going to be good and healthy too. I cannot claim the original credit for it, although I have adapted it somewhat to the ingredients I happened to have in my own kitchen.
I am a great believer in making do with what you have on hand. I switched out the watercress in her recipe for baby gem leaves and salad cress (mustard cress). I also didn't go to the trouble of dragging out the food processor to make a little salad dressing. I simply mashed everything together with a fork and it worked a charm.
I thought it would be a lot of fun to top the salad with the top of the apple, which is sliced really thinly, instead of being chopped . . . and I toasted the walnuts because . . . well . . . toasting just makes nuts taste better, don't you think?
Altogether it was easy and it was light. It was fresh. It was delicious. It was healthy . . . with crisp apples and toasty nuts, ribbons of celery (de-stringed of course) and a wonderfully light blue cheese dressing. I do hope you will give it a go. I think you'll agree with me. This is fabulous.
*Waldorf Salad*Serves 4
they will easily pull awa)
For the dressing: