Friday, April 06, 2007
1/3 cup plain nonfat yogurt or sour cream
1/3 cup mayonnaise
1tsp grated lime zest
2tsp curry powder
1/2 tsp honey or sugar
1 unpeeled apple, cut into 1/3 inch dice (1 cup)
1/2 cup thinly sliced celery
1/2 cup raisins
3/4 cup seedless grapes, cut in half
1/2 cup pecans, or walnuts, toasted
5 oz, about 6 cups baby spinach or mixed greens
Place the yogurt, mayonnaise, lime zest and juice, curry powder and honey in a small glass or ceramic bowl and whisk to combine.
Place the apple, celery, raisins, grapes, and nuts in a large bowl. Add half the yogurt dressing and stir to combine. Just before serving, add the salad leaves and toss to combine. If the salad is too dry add more dressing.
Any left over dressing can be stored in the fridge for up to a week.
This recipe is from Food to Live By. I have to say, this book continues to impress me. This salad is really good. I have never really been a fan of fruit in my green salad, but the mix of flavors and textures works so well here. I think it's because it's not just a green salad with some raisins thrown on, but an almost half and half balance between the greens and the other stuff. Also, the dressing really pulls it together well. I wouldn't have thought that curry would go well in a dressing, but it's really mellow, and it blends everything really nicely.
I had not ever had a waldorf salad before, but I was told that this was an especially good one. I'm looking forward to trying out more and more salads as the weather gets nicer and nicer.