It’s one of the things I like most about this time of year….
Not cooking.
Suddenly, with a touch of warmth in the air… the cold dinner finds acceptance, and let’s face it… after what has been a seemingly longer-than-usual winter, we’re all more than a little ready to pack away that slow cooker.
In its place, the ‘quick salad’ becomes dinner-time incarnate… and now especially, with the arrival of National Salad Month.
For the kick-starting of these annual leaf-crunching celebrations, than the oldie-but-goodie Waldorf.
Made with California Walnuts, this fruity descendant of the doily and shoulder pads era will speak to anyone like me, who lives by the mayonnaise-maketh-meal motto!
*click here for the recipe demonstration*
Aside from the Waldorf’s signature goes-with-anything freshness, it’s the much-needed nutrition packed into that key nutty ingredient, that makes this salad so much more than a ‘take it or leaf it’ aside.
Mild and creamy in flavour, California Walnuts are the only tree nut to contain a rich source of the plant-based omega-3, alpha-linolenic acid (ALA), along with 4.4g of protein and 1.4g of fibre per handful (approx. 30g.)
Satisfying and hearty, the Waldorf Salad is a moorish medley that not only debunks the ‘rabbit food’ myth - one clean plate at a time - but also brings the power of ‘thrown together’ to the table.
Sponsored by California Walnuts
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