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.

About 

Leave a Reply

Your email address will not be published. Required fields are marked *