INGREDIENTS

INSTRUCTIONS

6
For those who like Waldorf Salad but can't eat dairy products, here's
a version from Jeanne Jones, which I saw in the paper this morning.  If
possible, make the dressing serveral hours or the day before you
intend to serve it. Combine all dressing ingredients in a food
processor and blend until satin smooth. (Makes 1 cup.) Toast the
chopped almonds in a preheated 350 F oven for 8 to 10 minutes or  until
lightly browned. Watch carefully, as they burn easily. Set  aside.
Combine the celery, apples, chives or green onions, and  raisins in a
large bowl. Add the dressing and toss until thoroughly  mixed.  For
each serving, place 1/2 cup salad on a chilled plate and top with  one
tablespoon toasted almonds. (If you do not use all of this salad
immediately, keep the remaining almonds separate to sprinkle over the
leftover salad when it is served.)  Makes 16 one-half cup servings.
Each serving contains approximately 115 calories; no cholesterol; 6  gm
fat; 97 mg sodium.  For my own Waldorf Salad I use a combination of an
egg, mustard and  vinegar boiled dressing (it's an old New England
recipe) and  sweetened whipped cream. And this year, even though I come
from the  Delicious apple capital of the world, I used pippins -- the
delicious  were less than.  Barbara Hlavin  Posted to JEWISH-FOOD
digest by Shaul and Aviva Ceder  <ceder@netvision.net.il> on Dec 24,
1998, converted by MM_Buster  v2.0l.

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