Chicken Waldorf Salad, Tarragon Mayo

Mayo Ingredients

• 1 c. raw cashews soaked in water overnight and drained
• ½ c. + 2 T. water
• ½ t. salt
• 2 t. apple cider vinegar
• 2 t. KetoseSweet brand liquid sweetener
• 1 garlic clove, minced
• 3 T. chopped fresh tarragon

Mayo Instructions

Mix all ingredients except tarragon into high speed blender.  Blend on high until smooth and creamy.  Mix in tarragon by hand.

Salad Ingredients

• 2 c. Butler Foods brand soy curls (soak in water for ten minutes, drain, squeeze out excess moisture, then measure two cups – you will have some left over because the water will cause them to increase in size)
• ¾ c. chopped celery
• 1 medium Granny smith apple, diced small
• ¼ c. chopped walnuts
• Pinch of garlic powder
• Salt and fresh ground pepper to taste.
• 1 head of frisee (a variation of endive)

Salad Instructions

1. Chop the soy curls into a small dice and heat in non-stick skilled with salt, pepper and garlic powder until they start to brown and are heated throughout. Remove from heat.
2. Add soy curls in a mixing bowl with the celery, apple, walnuts and about 1 c. of the mayo. Mix thoroughly. Add additional salt and pepper to taste.
3. Serve on a bed of frisee. Makes 3-4 servings

For more recipes from Sandra Sellani, get The 40-Year-Old Vegan Cookbook or visit www.40YOV.com