Waldorf Salad and Tomato and Olive Salad
Two super tasty salads to add delicious flavours and visual sparkle to any BBQ!
If, like me, you’ve never thought about a mustard dressing for your tomato salad… I really recommend that you do give it a try 🙂
Whilst you’re reading this we’ll all be on our way to Germany for my cousin Margit’s wedding. I’m really, really excited as there’ll be lots of family I haven’t seen for ages… After a few days we’ll make our way down to the South of Germany to celebrate yet another wedding on the following weekend. Party-tastic! My lovely friend Dani (whom I’ve known for 26 years!) will get the chance to be a fairy-tale princess while her husband-to-be gets to perform his very own style of Bavarian Reggae at the evening do! Yes really, Bavarian Reggae…
Preparation time 10 minutes
75g vegan mayonnaise
1 tsp Dijon mustard
1 tbsp lemon juice
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil
3 celery sticks, thinly sliced
2 Granny Smith apples, cored and chopped
100g walnut pieces
50g grapes, halved
Seasoning to taste
Simply mix the ingredients together. Although good to eat straight away leaving the salad in the fridge for an hour will let the flavours blend.
Tomato and Olive Salad
Preparation time: 5 minutes
4-6 ripe vine tomatoes, sliced
½ small red onion, thinly sliced into rings
10 dry black olives, cut in half
1 small garlic clove, crushed
1tsp olive oil
1 tsp mustard
2 tsp lemon juice or vinegar
To taste black pepper
Simply place the tomatoes, onion and olives into a serving dish. Mix the crushed garlic with the olive oil, mustard and lemon or vinegar.
Spoon over the salad and season with black pepper.
Recipes © The Vegetarian Society
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