Waldorf Salad with Yogurt! This spin on the classic Waldorf Salad uses yogurt instead of mayonnaise, lemon juice, and a couple other additional ingredients to give it a fresh new flavor!
Waldorf Salad with Yogurt.
📌Ingredients:
1 celery
1 sweet apple, cored and chopped
1/2 cup seedless red grapes, halved
1 /2 cup walnuts, chopped
3 Tbsp plain yogurt
1 Tbsp lemon juice
Cranberry
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Parmesan POTATO STACKS
📌Ingredients:
4 potatoes (500 – 600 g), thin sliced
25 g parmesan cheese
1 – 2 tsp thyme leaves
2 – 3 Tbsp oil
salt to tasty
butter for greasing muffin tin
muffin tin (12 pcs)
For garnish: 1 – 2 cloves garlic, chopped
For baking use high quality oil, otherwise potato stacks will be bitter. Preheat the oven to 356 – 392 °F (180 – 200 °C), they will be crispy on the outside and soft on the inside. Bake for 40 – 50 minutes depends on your oven.
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Roasted Cauliflower.
📌Ingredients:
1 medium cauliflower, cutted into florets
2 Tbsp olive oil
1 tsp red paprika
½ tsp salt (to taste)
2 – 3 tsp nutritional yeast
1 tsp of oregano
parchment paper
Bake at 400˚F (200˚C) for 15 – 20 minutes.
Dressing:
200 g Greek yogurt
1 tsp mustard
1 Tbsp lemon juice
1 clove garlic, minced
2 Tbsp olive oil
1 tsp honey
1/2 tsp salt
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Cooking and Cups
Music by Epidemic Sound
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