Not Your Traditional Waldorf Salad
Vegan; Serves 6; 30 minutes or fewer
When my sister had asked me to find recipes for jicama, I knew the perfect recipe to try out. Using what Bruce and I like instead of what is called for in the true Waldorf Salad, this is a tasty light meal. Serve with some garlic bread, but better yet, use it in a sandwich and it's good eating.....
Salad:
1/4 cup broken pecan nuts
1/2 jicama, chopped into 1/2 inch pieces
2 bosc pears, cored and cut into 1/2 inch pieces
1 cup red grapes
1/2 a pound of spinach
Dressing:
1/2 cup vegan mayonnaise
1 Tablespoon lemon juice
1 teaspoon maple syrup
1 Tablespoon parsley
1. To Make Salad: Preheat oven to 350. Spread pecans on baking sheet and toast 8 to 10 minutes, or until fragrant. Set aside to cool.
2. Combine jicama, pears, grapes and toasted pecans in a large bowl.
3 To Make Dressing: Stir mayonnaise, lemon juice, maple syrup and parsley in a small bowl. Season with black pepper, if desired.
4. To Serve: Arrange a handful of spinach on each plate or bread and top with 1 cup of salad and other slice of bread, if making a sandwich.
Adapted from The Classic Waldorf Salad
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