Curried rice and lentil salad with grapes and celery

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If the Waldorf-Astoria merged with the Best Marigold Hotel, this would be the new hotel’s signature dish. This salad, which eats as a meal, combines flavourful Indian spices, the crunch of celery, the sweetness of grapes and the staying power of lentils and rice. It’s also an easy dish to make that will last for 3-4 days in the fridge and travels well, which makes it great for toting for lunches, picnics or pot lucks.

Ingredients

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The salad

2 ½ cups cooked brown rice (that’s about 1 cup uncooked)

1 cup of cooked du Puy or beluga (a/k/a black) lentils (about ½ cup uncooked)

2 green onions sliced

2 stalks of celery sliced

1 ½ cups red grapes cut in half

¼ cup slivered almonds toasted*

The dressing

The juice of 1 lemon

4 Tbsp canola or peanut oil**

1 Tbsp curry powder

½ tsp cumin

½ tsp turmeric

3 – 4 cloves garlic minced

¾ tsp ground ginger

¾ tsp salt

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Directions

Place all the salad ingredients in a large bowl. In a cup or small bowl, whisk all the dressing ingredients and pour over the salad. Toss everything thoroughly to combine. I like this salad after it’s had time to sit and the flavours can marry. I usually make it in the morning for lunch.

Serve up and enjoy!  This makes 3-4 servings.

*To toast the almonds, place them on a small cookie sheet or other heat-proof dish (I used a miniature casserole dish). Place the almonds in the oven (To save power, I use my toaster oven.) at 400F for 3-4 minutes. Seriously keep your eye on them! They can burn in a flash. Remove the almonds from the oven as soon as they are toasted or they’ll keep cooking.

**Use an oil that is flavourless and will not go solid (like virgin coconut oil does). I tried this salad with melted coconut oil once and the minute the oil got cold, I was left with unappetizing mini-chunks of “oil” throughout the salad.

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The reincarnation of the Waldorf Salad

WaldorfSalads

When a good Waldorf Salad dies, it comes back in its next life as this salad. Gone are the eggy mayonnaise and whipping cream. Instead you get all the Waldorf deliciousness and crunch with a halo of compassionate goodness.

Ingredients

½ bunch of kale (about 4 cups) cleaned and torn into bite-size pieces. If you don’t like or have kale, raw spinach is an excellent replacement.

1 red apple cored and diced. A red delicious apple is ideal.

1 cup of grape halves

1 stalk of celery diced

Sunflower seeds or chopped walnuts for garnish (optional)

Dressing

¼ cup Vegenaise or other vegan mayo-style dressing

¼ cup unsweetened, plain vegan yogurt (Yoso is my chosen brand)

1 Tbsp maple syrup

1 Tbsp cider vinegar

Pinch of salt

Few grinds of pepper

1 tsp Dijon mustard

Directions

Place the kale, apple, celery and grapes in a salad bowl. Mix the dressing ingredients in a small bowl or mug and pour over the salad. Toss to combine and serve. Garnish with sunflower seeds or walnuts, if you like. Enjoy!