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.
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
