Waldorf Salad

My family always included some sort of fruit salad along with our Easter meal.  It used to be a jello salad when my Grandma made it, but I always liked the ones with all fruit better.  A yogurt dressing was always nice.  One salad that is a classic and a crowd pleaser is a waldorf salad.  I have revamped that recipe to eliminate the mayonnaise, which I am sharing with you today.  In place of the usual creamy dressing, I make one with sweet coconut milk laced with lemon juice. It is very refreshing and a wonderful complement to the fruit. This would make a wonderful side dish for an Easter brunch!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 6-8 servings | Prep Time: 15 minutes | Cook Time: 0 minutes | Ready in: 15 minutes

Ingredients

• Dressing:
• 1 1/4 cups chilled Thai Kitchen full fat coconut milk (from the top the can, not the water).
• 1/3 cup lemon juice
• 2 Tbsp maple syrup
• 3 Tbsp raw almond butter or cashew butter
• pinch sea salt
• 2 stalks celery, sliced
• 2 ripe pears, sliced
• 2 apples, sliced
• 3 cups red grapes
• 3/4 cup chopped toasted walnuts or pecans

Instructions

For the dressing, combine everything in a blender and blend until smooth. Pour over all the other ingredients in a large bowl, and toss to combine.