| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Vegan |
1 |
servings |
INGREDIENTS
| 1 |
c |
Silken soft tofu |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Sugar |
| 3/4 |
ts |
Curry powder |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Ground ginger |
| 1 |
tb |
Freshly squeezed lemon juice |
| 1 |
tb |
Canola or corn oil |
| 1 |
c |
Coarsly chopped raw almonds |
| 3 |
c |
Diced celery; without leaves |
| 4 |
|
Red Delicious apples; (2 pounds), cored and diced (6 cups) |
| 1/2 |
c |
Chopped chives or green onion tops |
| 1/2 |
c |
Raisins |
INSTRUCTIONS
DRESSING
SALAD
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
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