free from gluten and top 8 allergens<\/p><\/div>\n

The Waldorf salad was created in 1896 by the dining room manager at New York’s Waldorf-Astoria Hotel. This light and refreshing salad became an instant success.<\/p>\n

The original version of the Waldorf salad contained only apples, celery and mayonnaise, tossed together and placed on a bed of lettuce. As often happens, many variations evolved – some with raisins, some with chopped nuts. This one has raisins and grapes and is topped with…granola.<\/p>\n

We adapted this recipe from Chef Ron Russell’s Waldorf salad. Ron is chef and co-owner of SunCafe Organic Restaurant. The restaurant is amazing and has twice been rated one of the best 10 restaurants in Los Angeles by Open Table (out of a total of 9,000 restaurants).<\/p>\n

One of the key ingredients that makes Chef Ron’s Waldorf salad so special is his amazing sunflower mayo!<\/p>\n

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For this allergy-friendly mayo, start by soaking raw sunflower seeds for 4-6 hours. Drain the seeds and place in a high speed blender with water, lemon juice, apple cider vinegar, garlic and salt. Process until smooth; set aside in fridge.<\/p>\n

This makes more than you will need for this recipe. It’s hard to make a smaller batch because the ingredients just don’t catch in the blender to blend smoothly. However, the leftover mayo can be kept in the fridge for up to 3 days, or it can be frozen. Enjoy it on sandwiches and burgers!<\/p>\n

mise en place<\/p><\/div>\n

Here are the yummy ingredients. We like to have everything prepped and ready to assemble before we cut the apples, to prevent apples from browning.<\/p>\n

Is There a Best Way to Cut an Apple?<\/strong><\/p>\n

We don’t claim there’s a right way or a wrong way to cut apples. In fact, we use different techniques, depending on what we’re making. Here’s an easy way we’d like to share for making this incredible Waldorf salad.<\/p>\n

Slice a small portion off the bottom of the apple so it sits flat on your cutting board. Slice one side off the apple, staying about 1\/4 of an inch away from the center, so that you miss the core.<\/p>\n

Put the cut side down and again slice one side off the apple, staying about 1\/4 of an inch away from the center. Rotate the apple again and repeat this step until you’ve cut all 4 sides of the apple from the core. Do this with all of the apples.<\/p>\n

Lay the apple slabs, cut side down on the cutting board, and cut into 1\/2 to 3\/4-inch slices, then cut crosswise into 1\/2 to 3\/4-inch cubes.<\/p>\n

Now for assembly, whisk together 1\/2 cup mayo and cinnamon in a large bowl. Add celery, grapes, raisins and apples. Toss to coat ingredients evenly.<\/p>\n

Serve on a bed of lettuce and garnish with our toasted coconut and pumpkin seed granola<\/a>, if desired.<\/p>\n

What’s fun about this salad, you can replace and vary the ingredients to your liking. How about adding pineapple or coconut? Oh, or mini marshmallows?<\/p>\n

If tree nut allergy is not an issue, try walnuts, pecans or pistachios.<\/p>\n