Waldorf Salad:

1. Clean herbs very well. Cut all the stem off, leave only the leaves.

2. Add herbs-parsley and cilantro (if using), into blender

3. Add into the blender mayonnaise, water, garlic, ACV, lemon, salt, pepper, green onions, apple cider vinegar, maple syrup (touch of water if needed)

4. Blend until smooth. Set aside.

5. Rip the Romain lettuce leafs into bite sized pieces. Add to salad spinner or colander. Clean the lettuce, dry it and add it to a big bowl.

6. Cut grapes in half. Break the walnuts into smaller peices. Sprinkle half of the grapes and half of the walnuts on top of the lettuce in the bowl.

7. Pour half of the dressing onto the lettuce and mix it.

8. Add a bit more dressing if you want, and mix again.

9. Add the remaining grapes and walnuts to the top of the salad.

10. Sprinkle some love and serve / enjoy immediately

Tabouli:

1. In a saucepan, add water. Add a drizzle of extra virgin olive oil and a pinch of kosher salt. Bring to a boil. Stir couscous in the boiled liquid quickly and immediately turn the heat off. Cover and let sit for 10 minutes or until couscous has completely absorbed the broth or water. Uncover and fluff with a fork.

2. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad.

3. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.

4. Add the cooled couscous, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl.

5. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.

6. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.