Waldorf Salad with Lemon Myrtle Dressing

4 Granny Smith apples chopped and drizzled with lemon juice
2 cup of celery chopped
1 cup walnuts
Salt and pepper to taste
Bed of baby spinach

1/2 cup egg mayonnaise
1 teaspoon Whittington’s Lemon Myrtle Curry Powder
Juice of 1 lemon
1 bunch of chives chopped finely 
Mix together & set aside

Toss the chopped apples with the celery and nuts, and mix all the ingredients in a bowl with the dressing, season and serve on a bed of baby spinach. *add a ½ cup your favourite cheese grated or crumbled for extra flavour.

Serves:  4-6 

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