Waldorf Type Salad



50 gm sultanas

Juice of 2 oranges 

100 gm walnuts (Willowbrook Orchards)

300 gm celery (Ettrick Gardens)

2 large apples (Willowbrook Orchards)

6 Tbs mayonnaise (Catlins Kitchen)

Salt and pepper


Simmer the sultanas in the orange juice for 1 minute in a pan. Take off the heat and leave for an hour to plump up the sultanas. 

Bake the walnuts on a baking tray in a 180-degree oven for 5 mins or so, until toasted and then chop. 

Cut the apple and celery into thin slices and put into a large bowl with the drained sultanas (feel free to drink the orange juice), walnuts, mayonnaise, salt & pepper to taste. 


Recipe by: Nickee Charteris


Signup for our newsletter!