Sorrel Waldorf’ Salad

Candied Walnuts
1/2C walnuts
1/8C white sugar
1/2T butter
Pinch of cayenne
1/4t salt

1/2C Greek yoghurt
2T mayonnaise
3T lemon juice
3/4t salt
1/4t pepper

1 tray of Shoots Sorrel
1⁄4 red onion, thinly sliced
1 apple, cored and thinly slices
3T pomegranate arils

How To Marke:


To candy the walnuts:

Place walnuts, sugar,
butter, cayenne and salt
into a non-stick pan

Over medium heat, stir
continuously as butter
starts to melt, and keep
stirring for about 5 mins
to coat the nuts evenly

Transfer onto
parchment paper and
separate nuts straight
away. Leave to cool.

To make the dressing: Put dressing ingredients in a small container and shake to mix To build the salad:

Harvest the sorrel using a pair of scissors,
cutting approximately 2cm from the roots

Place sorrel, sliced onion and sliced apple
onto a serving platter and toss lightly

Sprinkle with pomegranate arils and
candied walnuts

Drizzle with dressing and serve

Made with

Sandwhich Mix