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Waldorf Salad revisited

Apples are coming into season, so I think it’s time to reinvent a 100-year old classic.  My lightened-up Waldorf salad replaces the traditional high-fat mayonnaise with a tangy, orange-laced dressing dusted with nutmeg. It’s refreshing, quite tasty and super easy.
         For a more serious twist on this Waldorf salad, use summer tree fruit in place of apples. Here in California, peaches and nectarines are still available in mid-September.

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Light n’ Lively Waldorf Salad
Makes 4 servings

2        tablespoons seasoned rice vinegar
           Grated zest of 1 orange
           Dash ground nutmeg
2         red-skinned sweet apples, about 1 lb. (gala, fuji, red delicious)
1         large stalk celery, sliced
1/3    cup chopped toasted walnuts
           Lettuce leaves

In a medium bowl stir together seasoned rice vinegar, orange zest and a generous sprinkle of nutmeg. Core and slice apples. Cut into smaller pieces and stir into bowl with dressing. Stir in celery and walnuts. Line salad plates with lettuce and spoon apple mixture on top.

Variations: Try 2 Tbsp. currants or dried cranberries, or 1/2 cup fresh grapes, halved, for a sweet addition to this lightened-up Waldorf salad.

Nutrients per serving: 140 calories, 3g protein, 19g carb, 6g fat, (0.5g sat. fat), 0mg chol,130mg sodium, 4g fiber

                                                 Recipe by Rita Held        Photo by Suzanne Carreiro

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