CALIFORNIA WALDORF SALAD
Instructions:
- 3 ½ oz/ 90 g mung bean sprout or alfalfa sprout
- 3 tart apples, cored and diced but not peeled
- 1 lb/ 450g celery, chopped
- ½ cup/ 50g /2 oz slivered almonds
- 3 large mushrooms, coarsely chopped
- 8 fl oz/250 ml Yoghurt Mayonnaise
- 10 lettuce leaves
- 3 ½ oz/ 90 g seedless grapes, halved
- Blanch the bean sprouts in a pan of boiling water for 45 seconds. Drain and rinse in cold water. Drain well again. Coarsely chop the bean sprouts.
- Put the apple. celery, almonds and mushrooms in a large mixing bowl. Mix well with a wooden spoon.
- Add the Yoghurt Mayonnaise and mix thoroughly.
- Line a serving platter with the lettuce leaves. Mound the bean sprouts in the centre. Transfer the mixed ingredients to the platter and garnish with the halved grapes.
- Serves 6