Creamy Classic

[donotprint]My first day back to work wasn’t so bad, busy busy as always, hundreds of emails to work my way through and I now have a lengthy to do list which I can’t wait to make a start on.

Remarkably lunch barely crossed my mind this morning, but when the time came to refuel I was delighted I had opted to have decided to give my Creamy Vegan Waldorf Salad another bash.

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It was good the first time round

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but the second tweaked take was truly awesome!

Raisins replaced the dried pineapple, red grapes were included, and orange zest and coriander (cilantro) jacked it up to a whole new level.

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As always I reserved my a few extra walnuts and raisins for throwing over the top…

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Somewhere in between the emails I managed to squeeze in my bowl of Chocolate Pear and Pecan Pie Overnight Oats.

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Pecans, Pear and Chocolate = Heaven! Smile

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Much to my dismay, I blinked and my bowl was empty. The combination will have to be repeated in extra large overnight oats parfait form over the weekend.

(Recipe tomorrow morning)

My creamy classic salad with tofu twist got me thinking about classic salads I would like to experiment with.

  1. Greek Salad
  2. Chinese Chicken Salad (obviously I plan on omitting the chicken!)
  3. Pear and Blue Cheese Salad
  4. Potato Salad
  5. Classic Grated Carrot Salad

What are you’re favourite classic salads?

Do you have any interesting twists you like to make? [/donotprint]

Creamy Vegan Waldorf Salad

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Servings – 1

Preparation Time – 10 minutes

Ingredients

  • 100g (1/4 of standard block, 3.5oz) firm tofu, cubed and cooked until crispy under a preheated broiler (15 minutes)
  • 3 stalks of celery sliced into rough chunks
  • 1 tbsp raisins
  • 1 tbsp roughly chopped walnuts
  • 2 tbsp plain soy yoghurt
  • 1 tsp Dijon wholegrain mustard
  • 1 tsp lemon juice
  • 2 tsp orange zest
  • 1 medium sweet apple (gala’s are perfect), chopped in to chunks
  • 8 small red grapes cut in half
  • Salt and black pepper to taste

Directions

  1. Combine soy yoghurt, mustard, lemon juice, orange zest, salt and pepper in a bowl and set to one side.
  2. Mix together celery, apple, grapes, walnuts and raisins in a bowl and pour over yoghurt dressing.
  3. Give everything a good toss ensuring all components are nicely coated in the creamy zesty dressing.

Note: The key to this salad is a sweet crisp apple!

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