Since I was the only raw foodie at our Thanksgiving table this year, I wanted to make foods everyone would be comfortable with. This fantastic salad from Earth Mother in the Raw was just the ticket. Earth Mother even says here that after she made it for Thanksgiving one year, her (non-raw) brother called her to ask her to make it again. It’s that good.
Notes: this recipe makes a lot! I can’t imagine ever needing to make more than a half recipe. Also, don’t dress the salad until right before you are ready to eat or else the lettuce wilts.
– 1 head Romaine lettuce, chopped into bite-size pieces
– 2 Fuji and 2 Granny Smith apples, cored and cut into 1/2 inch cubes
– 3 stalks celery, finely chopped
– 1 C red seedless grapes
– 1/2 C raisins
– 1/2 C walnuts, soaked
– 1 C Almond Mayonnaise (recipe below)
Combine all ingredients in a bowl and toss well.
from Rawsome! by Brigette Mars
– 1 C almonds, soaked overnight & rinsed
– 1/4 C water
– 1/2 tsp Celtic salt
– 4 dates, soaked 20 minutes
– juice of 1 lemon
– 1/4 C extra-virgin olive oil
Combine all ingredients except the olive oil in a blender and blend until ground and thoroughly mixed. While blending, slowly drizzle in the olive oil as the mixture thickens.
More Notes: I pretty much think this is the perfect autumn salad. I’ve been eating variations on this theme ever since Thanksgiving. It’s great with the almond mayonnaise. Matt says it tastes just like real mayonnaise, but I can’t remember what that actually tastes like. However, if you’re in the mood for something a bit lighter, it’s also fantastic with just some olive oil, lemon juice and salt/pepper. Also, I often don’t bother to soak the walnuts if I don’t think of it in advance. This easily gets 5/5 happy monkeys!