Waldorf Salad Recipe - Vegetarian, Gluten Free, and Dairy Free Style

Gluten Free, Dairy Free, Vegetarian Waldorf Salad

I thought I would repost this delicious allergen friendly salad for The Gluten Free Homemaker's Gluten Free Wednesdays Salad Challenge. It's one of my warm weather favorites!

When the weather gets warm and the sun starts shining through, I crave yummy, refreshing, summer salads. While they could serve as a side dish, I think a good hearty salad can be the star of a dinner or lunch - even without the chopped chicken or tuna.

I was craving a nice cold, chunky chicken salad the other day, and decided to make a vegetarian and dairy free version that Brian could enjoy with me. And I served it on mustard green wraps to keep it gluten free. While I did have some Rudi's and Udi's gluten free bread in the freezer, I prefer to have salads like this on a wrap because it holds it together better - and mustard greens are just about as sturdy as they come. You could also try this recipe with romaine lettuce leaves, swiss or rainbow chard, or a brown rice wrap. Despite the variations, I will call this a Waldorf Salad, because it is the closest thing I know to it.

Waldorf Salad Recipe - Vegetarian, Gluten Free, and Dairy Free Style

Apples, Green beans, and walnuts make meat unnecessary

Ingredients:
The Filling:
1 organic apple diced
1/4 cup diced cucumber
1 1/2 cups green beans, trimmed and cut in 1" strips

1 cup walnuts soaked, rinsed, and pat dry

2 tbs fresh chopped basil
juice of 1/2 lemon

The Mayo-less Dressing:
1 tbs nutritional yeast
3 tbs olive oil
2 heaping tbs of spicy gluten free mustard
1/2 avocado
2 cloves garlic
salt, pepper, & dash of ginger
juice of 1/2 lemon
2 tbs honey *replace with agave for vegan
1 tbs apple cider vinegar

Mustard Greens Wrap

Toss your diced apples with juice from half a lemon in a large mixing bowl. This will prevent the apples from turning brown - yuck!
Blanch your green beans by bringing water to boil in a small saucepan and then adding the green beans. Cook for a minute or two and then place in a bowl of ice water to stop the cooking. (This step is optional, if you want a raw version just throw them right in the mix)
Add the cooled green beans and the rest of your hearty filling ingredients to the bowl of apples and toss.
Put all of your dressing ingredients in a blender and blend on high until well mixed.
Toss the filling with the dressing, cover directly with plastic wrap, and refrigerate for about an hour.
Serve wrapped in mustard green leaves (chop off the hard stem), romaine lettuce leaves, or on a gluten free brown rice wrap, and garnish with chopped basil. You could also serve this on little endive leaves as an appetizer or finger food. Or just dig right into the bowl with a fork.

Brian likes to make cool designs with his vegetarian waldorf salad. I think he was signaling UFOs.