As a complement to main courses, or as meals in their own right, salads of raw fruit and vegetables should form a major part of any diet, whether vegetarian or other. They are an important source of vitamins, minerals, bulk, and fibre, and they add variety, texture, and taste to any meal. Garnishing with sprouting seeds (such as alfalfa, mung beans, or lentils), nuts, wheatgerm, seeds (including sesame, sunflower, and caraway), or even nutritional yeast, can produce unlimited variations.
Waldorf Salad
This slight variation on the recipe created at New York's Waldorf Astoria has a wonderfully crisp texture.
Ingredients
- 4 apples, cored and diced
- juice of 1 lemon
- 50g (2oz) walnuts, chopped
- 2 carrots, finely grated
- 75g (3oz) raisins
- 2 stalks celery, finely chopped
- 225ml (8fl oz) yoghurt, sour cream, or eggless mayonnaise
- 5 or 6 large lettuce leaves
Combine all the ingredients, except the lettuce, stirring with a fork. Place the mixture in the refrigerator for at least 1 hour, to allow it to set. Serve on a bed of lettuce leaves laid in a bowl or on individual plates. Serves 4.
Source from Yoga Mind & Body - Sivananda Yoga Vedanta Centre
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