Find simple-but-satisfying enjoyment in this healthful, vegan Waldorf Salad recipe! I find I enjoy it most when I’m missing summer, or reveling in the crisp made even better on a new spring day. It’s topped with fresh celery, raisins, apples, and honey for a slightly sweet, crisp bite. The taste is a crowd-pleaser across the board; every time I’ve made it for a dinner or potluck, I get asked the recipe! And it is so simple (that’s a crowd-pleaser as well). It takes only 10 minutes to prep, and does best when sitting a few hours after making to maximize flavor. You don’t even have to touch it again before you’re ready to serve this delicious, mouthwatering, VEGAN take on the classic Waldorf Salad.
A clean, crisp summer salad with apples, celery, and raisins
- 1 large celery root, peeled and cut into thin 3" sticks
- 10 oz spring green mix
- 2 large handfuls spinach
- 3 Jonathan or Gala apples, cut into thin 3" sticks
- 1/4 cup lemon juice
- 3/4 cup raisin
- 1 cup walnuts, chopped
- 2 tbsp Dijon mustard
- 1/2 cup yogurt
- 1 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 tbsp raw honey
- 1/4 tsp sea salt
Blanch celery root sticks in boiling water for 1 minute, rinse in cold water, and drain. Put them in a bowl, stir in lemon juice and refrigerate for a few hours.
- Blend all dressing ingredients in a high powered blender until smooth.
In a large bowl, toss all ingredients with dressing and enjoy
[Related Recipe: Sprouted Quinoa Salad with Dressing]
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