Waldorf Astoria

Curried Waldorf Salad (Thanks to Alice Blanco)

The original Waldorf salad combined celery, apples and mayonnaise, with walnuts and raisins later added to the mix. This version uses less mayonnaise (you can 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.

Ingredients:

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

Directions:

1. Mix together: 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.

Serves 6 - will hold for a few hours in the refrigerator.

Jicama Salad

Beef, Snow Pea and Jicama Salad - serves 6

One 2-pound flank steak, cooked and sliced into strips
1/2 pound snow peas, blanched and drained - 1 small Jicama, peeled and cut into matchsticks
1/4 cup fresh lemon juice
3 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon grated fresh ginger
1 tablespoon honey
salt and pepper

In a large bowl toss the flank steak with snow peas and Jicama. In a small bowl combine remaining ingredients until well blended. Toss with Jicama mixture. Make this at your own risk - I haven’t tried it.

Jicama

Let me see if I can tell you in a few words what a JICAMA is: A Jicama is like a potato or a turnip, except maybe a little larger. It is tan in color. It mostly grows in Latin America. It is slightly sweet and slightly juicy and is a good source of fiber. You can eat it raw - as most people do - or you can cut it into pieces and toss it into a salad. Some people suggest cooking or frying. I have never eaten it that way but you can if you want. I eat it when I want to feel full and not gain any calories whatsoever. It is a great diet food, especially when combined with a little beef. I'll try and find a recipe that includes Jicama on the internet. There must be hundreds.