Waldorf Re-Mix

I'm a sucker for salads that include both veggies and fruit.

Add some toasted nuts into the mix, and I just may reach food nirvana (I just invented food nirvana. Don't question it.).

So when I stumbled upon a recipe for Waldorf Salad in my Moosewood Restaurant's Low-Fat Favorites cookbook, I knew it would be a winner in our house.

This salad combines the best parts of an old-school Waldorf Salad (fruit + veggies + nuts), while nixing the less-than-desirable part (creamy over-the-top mayonnaise sauce). Instead of the creamy sauce, we go with a light, oil-free orange juice dressing.

Paired with spinach salad and a slice of Irish Soda Bread, this was an easy dinner to pull together. The salad is quite reminiscent of one of my ol' favorites: Apple-Almond-Bulgur Salad. I noted few differences between the two, although I found the Waldorf Salad a bit more filling and suitable as a "main course" salad.

Eat up, friends, and enjoy this hearty salad while it lasts. Tomorrow? We're talking homemade (and arguably "healthy?") peanut butter cups.

Stay tuned.

Waldorf Salad, Re-Mixed

(recipe adapted from The Moosewood Restaurant Low-Fat Favorites)

The one things missing from this delightful salad? Grapes! If you have them on hand, I recommend halving a handful and tossing them right into the mix.

Salad Ingredients:

• 2 cups cooked brown rice
• 1 cup chopped celery
• 1 - 1/2 cups diced apple
• 1 bell pepper, diced
• 1/2 cup dried cranberries or raisins
• 3 TBSP lemon juice
• 1/3 - 1/2 cup toasted almonds, chopped

Dressing Ingredients:

• 1/2 cup orange juice
• 1 TBSP honey
• 1 tsp. ground coriander

Directions:

Combine salad ingredients in a large bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and stir to coat. Enjoy!