Waldorf Rice and Spinach Salad

Name: Waldorf Rice and Spinach Salad
Cuisine: American
Ingredients: 1 teaspoon Dijon mustard; ½ cup vegan mayonnaise; 3 scallions, minced; ½ cup chopped toasted walnuts; ½ teaspoon salt; ½ teaspoon natural sugar; 2 tablespoons apple juice; 2 tablespoons apple cider vinegar; Baby spinach leaves, for serving; ¼ teaspoon ground black pepper; 1 large rib celery, finely chopped; ¾ cup raisins; 3 cups cold cooked brown basmati rice; 2 tablespoons freshly squeezed lemon juice; 1 large Gala or Fuji apple, peeled (if desired), cored, and cut into ½-inch dice; 1 large Gala or Fuji apple, peeled (if desired), cored, and cut into ½-inch dice

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The surprising crunch of apples and walnuts in this vibrant, luscious dish inspired by the classic Waldorf salad will make it a favorite addition to the buffet table. Fragrant basmati rice lends an extra touch of sweetness. For soy-free, use a soy-free vegan mayonnaise.

Ingredients

1 large Gala or Fuji apple, peeled (if desired), cored, and cut into ½-inch dice
2 tablespoons freshly squeezed lemon juice

Americas
United States
Gluten-free
Vegan

Method

Place the apple and lemon juice in a large bowl and toss to coat. Add the rice, raisins, celery, walnuts, and scallions.
In a small bowl, whisk together the mayonnaise, mustard, vinegar, apple juice, sugar, salt, and pepper until smooth. Add the dressing to the salad and mix gently to combine. Taste and adjust the seasonings if needed.
Arrange the spi