Waldorf Salad

I don't always eat hedonistically calorie laden goodies here in my English Kitchen.  Sometimes I actually eat healthy stuff.  You know . . . things like fruit and salads . . . full of freshness and vitamins, instead of fat and calories . . .

 

You might not think the words "Waldorf Salad" and healthy go together, and most times you would probably be correct.  Most times it is cloyingly clogged with tons of mayonnaise  . . . as good as it might taste, it's not that good for you to indulge in it very often . . .



Until now that is.   This version is light and absolutely as delicious to eat as it is beautiful to look at!  I found this recipe in a Donna Hay book, so you know it's going to be good and healthy too.  I cannot claim the original credit for it, although I have adapted it somewhat to the ingredients I happened to have in my own kitchen.



I am a great believer in making do with what you have on hand.   I switched out the watercress in her recipe for baby gem leaves and  salad cress (mustard cress).    I also didn't go to the trouble of dragging out the food processor to make a little salad dressing.  I simply mashed everything together with a fork and it worked a charm.

 

I thought it would be a lot of fun to top the salad with the top of the apple, which is sliced really thinly, instead of being chopped . . . and I toasted the walnuts because . . . well . . . toasting just makes nuts taste better, don't you think?



Altogether it was easy and it was light.  It was fresh.  It was delicious.   It was healthy . . .  with crisp apples and toasty nuts, ribbons of celery (de-stringed of course) and a wonderfully light blue cheese dressing.  I do hope you will give it a go.   I think you'll agree with me.  This is fabulous.




Cut ythe stalk of celery into thirds and then thinly slice each third into ribbons.  (Now you know why you want it de-stringed)  Alternately cut it into thin slices crosswise.    Tear up your baby gems and divide them between each of four salad plates.   Scatter the celery on top.  Thinly slice the apples horizontally.  Discard any seeds.  Arrange them decoratively on top of the celery.  (Althernatively cut them into cubes.)  Scatter with the toasted walnuts and the cress.  Drizzle with the blue cheese dressing and serve immediately.