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

Directions

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

Serves 4.

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

Directions:

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.