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Plump Chef
Thai Waldorf Salad
If it's been a while, or you've never tried this classic salad, maybe it's time to revisit an old friend. I wanted to see if I could add a new face to this time tested classic. After several attempts, I present for your consideration, Thai Waldorf Salad. For a picture of the finished product and other great recipes Tap Here
When I recently turned the page to an article about Waldorf Salad in one of my favorite cooking magazines I realized it had been years since I made this wonderfully satisfying salad. I tribute to "fewer ingredients are better". Almost Italian in orientation, in that usually less is more. When a few ingredients are used each one must be perfectly fresh and carry it's own weight.
According to Wikipedia the Waldorf salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City. Oscar Tschirky, who was the Waldorf's maître d'hôtel and developed or inspired many of its signature dishes, is widely credited with creating the recipe at a charity event for Mrs. William Vanderbilt. Originally, the salad was apples and celery dressing with simply with only mayonnaise.
I recently entered my new version in a cooking contest sponsored by Marzetti Salad Dressings. East meets West in this updated version of the original classic.
Let's get started...
Thai Waldorf Salad
Serves 4-6
1 cup Marzetti Asian Ginger Dressing
1 tablespoon creamy peanut butter
1 teaspoon curry powder
4 cups shredded Napa cabbage
¾ cup golden raisins
¼ cup water
3 Granny Smith Apples, cored and cut into ½ inch pieces
3 Gala apples, cored and cut into ½ inch pieces
3 celery ribs, chopped fine
¾ cup dry roasted peanuts
To plump raisins combine raisins and water, cover with plastic wrap and microwave until water begins to boil, about 1 minute. Let stand for 5 minutes, drain water.
Put dressing, peanut butter and curry powder in a screw top jar and shake to thoroughly combine. Add apples, celery, raisins and peanuts in a bowl pour dressing over and toss until well coated.
To serve put ¾-1 cup shredded Napa cabbage on plate and arrange salad on top. Salad can be stored in an airtight container in the refrigerator for 2 days.
I hope you enjoy making this newer version of the old standby as much as I did creating it. Of course you can adjust the peanut butter and curry to find the balance that works best for you.
Remember...homemade just tastes better.
Buon Apetito!
About the Author
James Hacker is a restaurateur, caterer and self proclaimed "foodie." He has owned two well respected and well reviewed restaurants, The White Bear Cafe, in Berkeley, CA. and DELISH Deli & Catering in Deephaven, MN. For more great recipes, reviews, tips, great links and road trip reports visit: http://www.chefjimmyskitchen.com.
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Whole Wheat Griddle Cakes with Winter Fruit Sizzle
Provided by FoodFit
FoodFit Original Recipes use seasonal ingredients to create dishes that are healthy, delicious and easy to make. Our chef follows FoodFit's nutrition standards for recipes that are lower in fat, but full of flavor!
Ingredients
Qty. Measurement Description
1/2 cup cranberry juice
1 cup dried cranberries
1 cup dried apricots, chopped
dash of cinnamon
1/2 cup maple syrup
1/2 cup pecans
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup skim milk
1 large egg
2 tablespoon canola oil
2 tablespoons honey
Preparation Cook: 40 minutes
Prepare the winter fruit sizzle:
In a small skillet, heat the cranberry juice, cranberries, apricots and cinnamon and simmer until the fruit is plump and the liquid has been absorbed, about 10 minutes.
Add the maple syrup and pecans. Bring to a boil, set aside and keep warm.
wow! that is very creative and sounds quite tasteful. thanks for sharing!
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