Waldorf Salad with Macadamia Blue Cheese

By Chef: Russel James
Posted: May 16, 2012


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Crispy, succulent greens of romaine, watercress, celery and parsley combine eloquently with the sweet crunch of fresh apples and grapes and a healthy dose of omega 3 rich walnuts. This salad is then lightly dressed with a creamy cold pressed olive oil, cashew, and mustard vinaigrette. Vastly nutritious and an incredible marriage of flavors and textures this salad will definitely WOW you (as any recipe from Chef Russel James will!)!


  • 1 large head of romaine lettuce or other favourite lettuce
  • 2 small handfuls of watercress
  • 1 cup mixed seedless grapes, cut in half
  • 1 apple, diced
  • 2 sticks celery, finely diced
  • 1 cup walnuts, roughly broken up*
  • 1 small handful of fresh flat-leaf parsley

Optional: A few good chunks of macadamia cheese**

For the Dressing

  • 1/2 teaspoon mustard powder
  • 2 tablespoons apple cider vinegar
  • 1/3 cup olive oil
  • 1/3 cup water
  • 1/4 cup cashews (soaked for 20 minutes), or 1/4 cup almond butter
  • 1/2 teaspoon Himalayan salt
  • 3 or 4 turns of black pepper


1. Tear the lettuce and watercress by hand and transfer to a bowl with your grapes and celery.

2. Chop the tough stalks off the parsley and then finely chop the leaves, adding them to your bowl.

3. Put all the dressing ingredients, along with the parsley stalks into a blender and blend until smooth.

4. Put enough dressing into the bowl, so that all the leaves are lightly covered. When tossed together, add the walnuts and toss the salad lightly again.

5. Transfer to your serving plates and then finish with a little of the macadamia blue cheese. If you don’t have the macadamia blue cheese, a quick macadamia Parmesan recipe can be made by grating 1/2 cup unsoaked macadamias on a Microplane and mixing in 2 teaspoons nutritional yeast and 1/2 teaspoon salt, which looks great sprinkled over the top.


*As an optional step with the walnuts, you can soak them for 20 minutes, then drain and rinse, followed by a toss in 1 teaspoon garlic powder, 1 tablespoon onion powder and 1/2 teaspoon fine Himalayan salt. Then dehydrate at 115 degrees for 12 hours. When they are completely dried, roughly break them up by hand.

Please check out Russel James’ Raw Nut Cheese Recipes eBook found on his website http://www.therawchef.com for exact Macadamia Blue Cheese recipe