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electronic Gourmet Guide

 

Yogurt-Waldorf Salad

Another "No Flame, No Fire" Recipe
by Kate Heyhoe

 

This is a healthier (and in our opinion, tastier) variation of the very famous Waldorf Salad. It can be made by kids old enough to handle knives safely, and the dish is made without any type of cooking heat. It does require advance preparation of the toasted hazelnuts (see Note for Parents below), but uncooked walnuts can be substituted instead. It serves 2 as an after-school snack, but can be made in larger quantity for a family dinner side dish or a lunch time salad, served on shredded lettuce. Also, since it does not use mayonnaise as the original Waldorf Salad does, it packs well for school lunches and picnics. Kids love the cinnamon taste and while we think it's perfect the way it is, you can always add a spoonful of honey if you want it sweeter.

Ingredients:

  • 1 medium Granny Smith apple
  • 3 teaspoons lemon juice
  • 1 stalk celery
  • 3 tablespoons yogurt
  • 1/4 teaspoon cinnamon
  • 24 red seedless grapes OR 1/4 cup raisins
  • 1/2 cup hazelnuts, toasted, or walnuts (see Note for Parents below)

Note for Parents: Using Hazelnuts

Also known as filberts, hazelnuts have a thin brown skin that is bitter and should be removed. To do so, spread the hazelnuts on a baking sheet in a single layer. Bake in a 350 degree oven for 10 to 15 minutes, until the skin begins to flake off, then roll the hazelnuts in a dish towel and let steam for 10 more minutes. At this point your kids can help: rub the nuts in the towel and the skins will slip off easily. Don't be concerned if some of the skin stays on—this adds a nice contrasting color. Hazelnuts have a wonderful flavor, so it's worth buying a large bag of them, toasting and removing their skins, then store the prepared hazelnuts in a zipper bag in the freezer until ready to use, and measure out as much as you need each time.

Instructions:

1. Dice the apple into small pieces, about 1/3 inch square, discarding the core and seeds. Place the chopped apple in the bowl and sprinkle on the lemon juice; stir with a wooden spoon until mixed.

2. Cut up the celery in pieces the same size as the apple. Add these celery bits to the bowl.

3. Measure and add to the bowl the yogurt and cinnamon. Stir the ingredients in the bowl until well mixed.

4. Slice the grapes in half, or measure out the raisins if using them instead, and stir these into the bowl. If you are using raisins, you may want to add another spoonful of yogurt, since raisins are dried and not as moist as grapes (did you know that raisins *are* dried grapes?).

5. If the hazelnuts or walnuts are whole or in large pieces, place them in a clean zipper bag and seal, pushing out most of the air. Use a can on its side to smash the nuts into smaller pieces—don't make them too fine, they should still be chunky and crunchy.

6. Stir the nuts into the salad and mix well. Serve and eat now, or chill in the refrigerator. This salad will keep 2 or 3 days.

Serves 2 as a snack, but you can make it for more simply by doubling or tripling the recipe.

 
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This is an edited and updated archive of pages originally published in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

Modified August 2007


 

 
 

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