I call this my “enlightened” Waldorf Salad for two reasons. First, of course, because it contains cannabis and I consider anyone who understands what this amazing plant can do as enlightened. But also because I cut some of the fat from the original retro classic recipe by substituting some of the mayonnaise with yogurt.
I use marijuana infused olive oil in this recipe. To learn how to make it see my blog post on the topic.
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.
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 Cannabis Gourmet Cookbook (2012 Z-Dog Media) and Mary Jane: The Complete Marijuana Handbook for Women (2015, Seal Press). Learn how to precisely dose your own homemade edibles by taking Cheri’s Free online dosing class at http://bit.ly/2hWP6wf.
