Recipe of the Month

March 31, 2016 | 0 Comments | Filed under: 2016, April 2016

The Recipe of the Month is courtesy of Tideswell Lunch Club Lunch Club

Waldorf Salad

200g grated celeriac quarter pint of cold water
juice of 1 lemon
1 Braeburn apple, cored and finely chopped
50g walnuts, broken into pieces
3 tablespoons light mayonnaise
1 tablespoon Greek yoghurt scant dessertspoon
Dijon mustard

Put the water and half the lemon juice into a medium sized bowl and add the celeriac. In a large bowl, mix together the mayonnaise, yoghurt and mustard. Squeeze half the lemon juice into a smaller bowl and stir in the chopped apple. Add this to the mayonnaise mixture. Lastly, drain the celeriac thoroughly and add it to the mixture, along with the walnuts.


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