WALDORF SALAD

INGREDIENTS:
APPLES (SLICED. SKIN ON)
1 CUP CELERY (CHOPPED)
1 CUP WALNUTS
LETTUCE (EG. BABY SPINACH)

OPTIONAL: 
PEAR (INSTEAD OF APPLE)
½ CUP RED GRAPES HALVED) OR ¼ CUP RAISINS

MAYO DRESSING
6 TBS MAYO OR NATURAL YOGURT
1 TBS LEMON JUICE 
½ TSP SALT
BLACK PEPPER

UTENSILS:
KNIFE, CHOPPING BOARD, COLANDER, SALAD BOWL, SALAD SERVING SPOONS, MEASURING SPOONS, JAR WITH LID.

SALAD:
WASH THE SALAD, THEN PUT IT IN A COLANDER OR ‘SALAD SPINNER’ TO SHAKE OFF EXCESS WATER.  
TEAR THE LARGE LETTUCE LEAVES IN HALF AND PLACE IN THE SALAD BOWL. 
WASH THE APPLES AND CELERY IN COLD WATER AND CHOP THEM UP.  
PLACE THIS, WITH THE WALNUTS ONTO THE BED OF SALAD LEAVES. GIVE THE SALAD A GENTLE STIR.

DRESSING: 
COMBINE INGREDIENTS IN A JAR. FASTEN THE LID TIGHTLY AND SHAKE WELL.  
POUR OVER THE SALAD. USING SALAD SERVING SPOONS, TURN THE SALAD SO THE DRESSING GOES THROUGHOUT. 
SERVE AND ENJOY WITH SOME FRESHLY BAKED SOURDOUGH. 
STORAGE: THE DRESSING KEEPS IN THE FRIDGE FOR SEVERAL WEEKS. 

NUTRITIONAL HACK:
WALNUTS ARE HIGH IN OMEGA-3 FATTY ACIDS. THIS IS BENEFICIAL FOR THE HEART, AS WELL AS BRAIN FUNCTION!