Recipe: Jenna’s Twisty Waldorf Salad

Photo by woodleywonderworks from Flickr.com

While I have since found ways to stir fry, blanch, and even roast broccoli in ways much more edible than my mother could ever dream, I decided to include a recipe that loves broccoli for what it is; a crunchy, green bit of good. The twist on a Waldorf salad below can be made vegan, holds up to lunch boxes and potlucks, and is darn yummy too. Enjoy.

Sunflower Seed Dressing Ingredients
(adapted from 101 cookbooks website recipe)
1/3 cup sunflower seeds
1/3 cup olive oil
2 T lemon juice
1 T honey ( or agave nectar to taste if making vegan)
salt to taste
warm water to loosen dressing as desired

Salad Ingredients
2 crunchy apples washed and cubed into bite sizes
1 cup broccoli florets cleaned and cut into bite sizes
1 dash salt
1 cup thinly sliced celery (can be omitted)
1/2 cup coarsely chopped walnuts (can be omitted for nut allergies)
1 cup sunflower seed dressing
raisins to taste (can be omitted)

Preparation
Put apples, florets, celery and walnuts into a bowl. Sprinkle with salt and let stand for a few minutes. Add a cup of the sunflower dressing and toss. I like the dressing on the thicker side for this recipe as it sticks to the apples and the nooks and crannies of the walnuts and florets. If you’d like, even add a few raisins… If you find that the apples are browning, feel free to add more lemon juice. But, usually the lemon juice from the dressing does the trick.