Crisp 'n Good Apple Salad With Walnuts and Walnut Oil Dressing

READY IN: 15mins
Recipe by Zurie

It's sort of like Waldorf Salad, but there's no mayonnaise here, and the end taste is fresh and clean! A nutritious salad for a picnic, or to serve with grilled meats -- or just to enjoy as a light lunch. These great nut oils are now widely available and so much healthier than mayonnaise!

Top Review by French Tart

Malcolm and I love salads and this one was a winner thanks Zurie! I feel a little bad for deducting a star, as we thought there was something missing from the flavours, and that was my fault as I had run out of celery, so I will try this salad again sometime in the future and review it again! However, what we did have was a lovely crisp and very fresh salad made with apples, Blue Stilton, home-grown toasted walnuts and a really wonderful nutty dressing which was 5 star by itself! I made the salad just as posted, with the exception of the celery, and we both enjoyed this for lunch with a glass of wine and some crusty bread. My apples were local English apples that I brought back to France, all grown in Kent, and beautifully crisp and fresh - they were Coxes Orange Pippins and Worcester Pearmain. Made in memory of your beloved Gideon and your cook-a-thon and very much enjoyed thanks Zurie. Tartelette

Ingredients Nutrition

Directions

  1. First whisk the walnut oil, cider vinegar, sugar and salt in a small bowl until the sugar has dissolved, and set aside at room temperature.
  2. Prepare salad ingredients, and toss together in a salad bowl.
  3. Toss with dressing to serve.
  4. (If it has to stand awhile, cover with platic wrap and refrigerate. For taking on a picnic or to-go, keep in a plastic container with tight-fitting lid).
  5. *Toasted walnuts: you can use fresh walnuts, but toasting brings out their fragrance. Heat oven to 350 degF/180 degC, spread walnuts on a cookie tin, and bake for 10 minutes.

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