This recipe will keep nicely in the fridge for about 3 days and is a great and healthy salad to have ready to go (don't forget a plate or bowl and utensils!) or just to stay at home and eat.
Course Mason Jar Meals, Salad
Cuisine American, Vegan
Keyword Waldorf Salad
Prep Time 20 minutesminutes
Total Time 20 minutesminutes
Servings 1large or 2 side salads
Author Deb Delozier | Vegelicious Kitchen
Ingredients
3cupsmixed romaine lettuce hearts and baby arugula
1inGranny Smith applethinly sliced and soaked for a minute salt water and drained
1large radishthinly sliced
2-3Tcelerychopped
2-3Twalnut pieces
1slicered onionthinly sliced
2Tdried cranberries (or dried cherriesdried blueberries or dried strawberries)
2lemon wedges
Dressing
3Troasted almond butter
2Tunseasoned brown rice vinegar
1/8tspsalt
1 -2Tagave or maple syrup
2 - 3tspDijon mustard
1/2tspfine lemon zest
1Tfresh lemon juice
2Twater
Instructions
Prepare all of you salad ingredients and place in separate bowls
Put all your dressing ingredients together in a bowl and whisk together or use an immersion blender - dressing yields about 1/3 cup
In a 1 quart wide-mouthed Mason jar, add your dressing first to the jar
Next add your sliced apples
Then the sliced radishes
Followed by the sliced red onion
Then the walnuts
Followed by the dried cranberries
And finally topped with the greens mixture and a couple lemon wedges