Waldorf Lentil Salad Recipes

Steps:

• Cook lentils in medium saucepan of boiling salted water until just tender, about 25 minutes. Drain; rinse. Drain again.
• Place lentils in large bowl. Add apples and celery. Whisk mayonnaise, lemon juice, sugar and allspice in small bowl to blend. Mix dressing into lentil salad. Season to taste with salt and pepper. Sprinkle with pine nuts. Cover and refrigerate at least 2 and up to 8 hours.

Steps:

• Whisk together the buttermilk, mayonnaise, chives, vinegar, sugar, lemon juice and 1/2 teaspoon each salt and pepper in a small bowl. Combine the walnuts, celery and apples in a separate large bowl. Pour three-quarters of the dressing over the celery-apple mixture and toss to coat. Let stand for 5 minutes at room temperature, then toss again. Adjust the seasoning as desired. Add the remaining dressing and toss again. Serve at room temperature.

Steps:

• Sort, wash, and cook green lentils in water to cover until tender. (allow 35 minutes at a boil).
• String and chop the celery into a fine dice. Cut the apples into a similar size, unpeeled if organic. Do the same with the red onion.
• Rinse and drain the currants, then soak them with the pulp and juice juice of the orange in a small bowl.
• Combine celery, apples, currants and orange mixture, and red onion in two quart bowl. Mix the dressing ingredients, and add them to the bowl after adjusting for taste.
• Drain and rinse the lentils, more than once if need be. Drain really well, then add to the bowl, combine all thoroughly. Add cashews, and toss again.

Steps:

• Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
• In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.

Steps:

• In a large bowl, combine the cabbage, celery, apples and grapes. Mix the mayo with the vinegar and season. Stir it into the vegetables so that they are well coated. Sprinkle on the walnuts and serve. Will keep in the fridge for up to 3 days.