ORIGINAL-ISH WALDORF SALAD
Serves 4 to 5.
Note: From "Get Cooking," by Mollie Katzen.
• 4 medium-size unpeeled apples, chopped in 1/2-in. chunks
• 1 rib celery, chopped
• 1/4 c. raisins (dark or golden)
• 1 c. plain yogurt
• 1/4 c. mayonnaise
• 1/2 c. chopped lightly toasted walnuts
Combine apples, celery and raisins in large bowl. Whisk together yogurt and mayonnaise until smooth in a second bowl. Pour over the apple mixture; stir gently to coat evenly. Serve topped with lightly toasted walnuts.
CRUNCHY GARDEN SALAD WITH TUNA
Note: Patricia Wells uses tuna packed in extra-virgin olive oil for this recipe adapted from "Salad as a Meal," and uses the oil to make the dressing.
• 2 (5-oz. each) cans tuna in extra-virgin olive oil, drained, oil reserved
• 1 tbsp. freshly squeezed lemon juice
• Grated zest of 1 lemon
• 1 c. fresh parsley leaves
• 4 ripe heirloom tomatoes (about 1 lb.), cored, chopped
• 1 green bell pepper, seeded, chopped
• 2 green onions, white part only, chopped
• 1 small zucchini, chopped
• 1 small cucumber, chopped
• 20 cherry tomatoes, halved
• 1 tbsp. capers, drained
• 10 cornichon pickles, cut into rounds
• 1/2 tsp. salt
Combine 3 tablespoons of the reserved tuna oil, lemon juice and zest in a small jar. Cover; shake to blend.
Place the tuna in a large, shallow bowl. Break up the tuna into small pieces with a fork. Add parsley, chopped tomatoes, bell pepper, green onions, zucchini, cucumber, cherry tomatoes, capers, pickles, salt and the dressing.
Toss to evenly coat. Taste for seasoning. Serve at room temperature.