This hearty salad is famous for its perfect combination of a rich, creamy dressing with a delightful balance of fiber-filled crunchable veggies and fruit and just the right amount of grounding protein to call it a meal. The Waldorf salad was created in the late nineteenth century at the Waldorf-Astoria hotel in midtown Manhattan, where it was an instant smash sensation.
With this plant-based version of the dressing, which leaves out the mayonnaise, you can savor the same distinctive flavor and texture combo while preserving your heart, brain, and circulatory health, and giving your immune system an energetic boost.
For the Dressing
- Place the cashews in a bowl with ample water to cover. Allow to sit for 15 minutes, or up to 3 hours. Drain and rinse well.
- Place in a blender with the remaining dressing ingredients, including the 1/2 cup of fresh water, and blend until creamy. Yield: 1 cup.
- Place the lettuce on a plate. Drizzle with the dressing.
- Top with the walnuts, apple, celery, and grated carrot before serving.
Reprinted with permission from Healing the Vegan Way: Plant-Based Eating for Optimal Health and Wellness © 2016 by Mark Reinfeld, De Capo Press.
Mark Reinfeld is a multi-award winning chef and author of seven books, including the best selling 30 Minute Vegan series and his latest book, Healing the Vegan Way. Mark has over 20 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society's Summerfest. He has offered consulting services for clients such as Google, Whole Foods, and Bon Appetit Management. Mark was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua'i."