Friday, October 15, 2010

Curried Waldorf Salad

The original Waldorf salad combined celery, apples and mayonnaise, with walnuts and raisins later added to the mix. This version uses less mayonnaise (I substitute yogurt for some of the mayonnaise in the original), but it has the same sweet, savory and crunchy mixture of celery, apples, raisins and walnuts. Slice the apples and celery thin for a more elegant salad.

For the Dressing:

2 tablespoons freshly squeezed lemon juice

2 tablespoons mayonnaise

1/2 cup plain low-fat yogurt

3/4 teaspoon curry powder

1/2 teaspoon ground cumin

Salt to taste

For the salad:

2 fuji apples

2 teaspoons fresh lemon juice

1/3 cup lightly toasted walnut halves

1 cup thinly sliced celery, from the heart of the celery

1/4 cup raisins

1/4 cup celery leaves or flat-leaf parsley (or 2 tablespoons each), coarsely chopped

1. Mix together the lemon juice, yogurt, mayonnaise, curry powder, cumin, and salt. Set aside.

2. Cut the apple into 12 wedges. Cut away the core of each wedge and slice into thin crosswise slices. Toss in a large bowl with 2 teaspoons lemon juice. Add the remaining ingredients and toss together.

3. Shortly before serving toss the salad with the dressing.

Yield: Serves 6

Advance preparation: This will hold for a few hours in the refrigerator.

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