Waldorf Salad with Macadamia Blue Cheese

Waldorf salad in a white bowl

A ‘deeper dive’ into making raw nut cheeses and the actual macadamia blue cheese recipe can be found here.

Rate This Recipe
5 from 2 votes

Waldorf Salad with Macadamia Blue Cheese

This awesome Waldorf Salad is very delicious and nutritious too. Its easy to make and perfect for any meal.
Servings2 as a main course, 4 as a starter

Nutrition (For one serving)

Calories: 963kcalCarbohydrates: 52gProtein: 18gFat: 83gSaturated Fat: 10gSodium: 663mgPotassium: 1622mgFiber: 15gSugar: 28gVitamin A: 29347IUVitamin C: 48mgCalcium: 237mgIron: 7mg

Ingredients

Salad

  • 1 head romaine lettuce or other favorite lettuce, large
  • 1 cup watercress
  • 1 cup grapes mixed seedless, cut in half
  • 1 apple diced
  • 2 sticks celery finely diced
  • 1 cup walnuts roughly broken up
  • 1/2 cup parsley fresh flat-leaf

Dressing

  • 1/2 tsp mustard powder
  • 2 tbsp apple cider vinegar
  • 1/3 cup olive oil
  • 1/3 cup water
  • 1/4 cup cashews soaked for 20 minutes or 1/4 cup almond butter
  • 1/2 tsp salt Himalayan
  • 1/4 tsp black pepper

Instructions

  • Tear the lettuce and watercress by hand and transfer to a bowl with the grapes and celery.
  • Chop the tough stalks off the parsley and then finely chop the leaves, adding them to your bowl.
  • Put all the dressing ingredients, along with the parsley stalks, into a blender and blend until smooth.
  • Put enough dressing into the bowl so that all the leaves are lightly covered. Toss, add the walnuts and toss the salad lightly again.
  • Transfer to your serving plates and then finish with a little of the macadamia blue cheese. If you don’t have the macadamia blue cheese, a quick macadamia Parmesan recipe can be made by grating 1/2 cup unsoaked macadamias on a microplane and mixing in 2 teaspoons nutritional yeast and 1/2 teaspoon salt. This looks great sprinkled over the top.
  • Optional: A few good chunks of macadamia cheese.

Notes

As an optional step with the walnuts, you can soak them for 20 minutes. Then drain and rinse, followed by a toss in 1 teaspoon garlic powder, 1 tablespoon onion powder and 1/2 teaspoon fine Himalayan salt. Then dehydrate at 115 degrees F for 12 hours. When they are completely dried, roughly break them up by hand.
Rate This Recipe
5 from 2 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Russell James

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April 12th, 2012