|
Though it's the dead of winter, my head is into salads. I won't even look at lettuce for a couple of months, but even without it, the options for a tasty first course abound. On my blog, Ms. Veggie's Review, I recently described a wonderful starter made with mandarin orange segments, avocado, and fennel. But right now, I want to share with you a delicious Waldorf salad.
The Waldorf salad is named for the New York hotel in which it was first created, the Waldorf (now the Waldorf Astoria). Over the years, I've had this done a million different ways, but when you get down to it, I think the Waldorf depends on apples, celery, walnuts, raisins, and mayonnaise.
 In her book, Vegan Planet, Robin Robertson offers a very creative take on this ladies' luncheon dish. Rather than concocting another plate of cubed apples, diced celery, walnuts, and mayo, Robertson turns it into a pie of sorts. The 'crust' is a simple paste of walnuts and dates pressed into a pie plate and filled with a tangy slaw of shredded apple, celery, dried cranberries, soy mayonnaise, and more walnuts.
Getting your salad in during the cold winter months can require pushing aside any preconceived notions you have about what a salad contains. But once you open yourself up, the possibilities are limitless!
-- Cynthia Marshall Schuman
http://msveggiesreview.blogspot.com
|
The latest postings on our Facebook page
