Waldorf salad
served with pasta, endives and raisins
Inspired by the classic waldorf recipe, this variation uses crunchy endives in combination with walnuts, celery and green apple. The yoghurt and aioli-based dressing will finish this tasty and fresh salad!
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Nice and quick!
Preparation time:
25 min.
Difficulty level:
Easy
Allergens:
milk, egg, tree nut, wheat, celery, gluten, mustard
Utensils:
Ingredients
Celery
Green apple
Whole wheat spiral pasta
Endives
Greek yoghurt
Aioli
Walnuts
Raisins
Mustard
Lemon
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3410
815
29
6
120
26
23
25
0
220
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Boil plenty of water in a medium-size pot and add salt to taste. Add the pasta and let it cook for 8 minutes. Drain the water and let the pasta cool down. Add a few drops of olive oil to the pasta to avoid it from sticking. Set aside.
2.
Soak the raisins in hot water for 10 minutes.
3.
Wash all the vegetables. Cut the celery into slices of approx. 3mm thick. Cut the apple into slices of 1/2cm thick and then into cubes. Chop the walnuts. Take the leaves off the endives and cut half of them into thin strips.
4.
FFor the dressing: mix the juice of half a lemon with the yoghurt, aioli and mustard. Season to taste. Mix everything together and set aside.
5.
Place the pasta, the endive strips, the apple, half of the drained raisins, half of the walnuts, the celery and the dressing in a large bowl. Mix it together well, so the sauce is nicely integrated.
6.