Submitted By: Cheri Sicard of CannabisCheri.com
I call this my “new age” Waldorf Salad for two reasons that differentiate it from its original retro recipe, created at New York’s famed Waldorf-Astoria hotel.
Of course the first reason is the addition of cannabis. The second is because I cut some of the fat from the famous classic salad recipe by substituting some of the mayonnaise with yogurt. This also improves the flavor in my opinion.
I use marijuana infused olive oil in this recipe. To learn how to make it see my blog post on the topic.
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As with any medicated recipe, the dosing here is a strictly a suggestion. For more on how to precisely dose homemade edibles for your individual needs, take my free online 10-minute Dosing Class.
Makes 2 Servings
Dressing:
1/8 cup plain nonfat yogurt
1/8 cup mayonnaise
1 teaspoon cannabis infused olive oil
1 teaspoon lemon juice
1 teaspoon honey
1/2 teaspoon black pepper, or to taste
1/4 teaspoon salt, or to taste
Salad:
1 tablespoon Italian parsley, finely chopped
1 medium celery rib, finely chopped
1 large apple, peeled, cored and finely chopped
1/3 cup seedless red grapes, halved
1/4 cup toasted walnut pieces
lettuce leaves for serving
Combine all dressing ingredients until well mixed.
In a small bowl, combine all the salad ingredients. Toss with dressing until well coated.
Place a lettuce leaf on each of two chilled salad plates and mound 1/2 the salad on each. Serve immediately.
Cheri Sicard is the author of The Easy Cannabis Cookbook (2018 Rockridge Press) and Mary Jane: The Complete Marijuana Handbook for Women (2015, Seal Press). Her blog is www.CannabisCheri.com
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