Variations

Any of the following ingredients may be added to the basic Waldorf mixture. If any of these changes is made, the item should no longer be called simply Waldorf Salad. Change the menu name to indicate that the product contains other ingredients. For example: Pineapple Waldorf Salad or Apple Date Salad.

8 oz (225 g) diced pineapple 4 oz (100 g) chopped dates, substituted for the walnuts 4 oz (100 g) raisins, plumped in hot water and drained 1 lb (450 g) shredded cabbage or Chinese cabbage, substituted for the celery

Arugula, Citrus, and Fennel Salad

Portions: 12 Portion size: 4 oz (125 g)

U.S. Metric Ingredients

Procedure l fl oz Z fl oz '/2 oz l tsp Z tsp S fl oz to taste

lS g

3 mL lO mL 9O mL to taste

Lime juice Orange juice Shallots, chopped fine Grated ginger root Grated lime zest Olive oil Salt

1. Mix together the lime juice, orange juice, shallots, ginger, and zest.

2. Whip in the olive oil to make a vinaigrette.

3. Add salt to taste.

Grapefruit Fennel, trimmed Arugula l kg SOO g lSO g

Grapefruit Fennel, trimmed Arugula

Per serving:

Calories, 90; Protein, 1 g; Fat, 7 g (66% cal.); Cholesterol, 0 mg; Carbohydrates, 7 g; Fiber, 2 g; Sodium, 25 mg.

Arugula, Citrus, and Fennel Salad

Thai Papaya and Mango Salad

4. Peel and section the grapefruit according to the procedure illustrated on page 139. You should have about 1 lb (500 g) grapefruit sections.

5. Cut the fennel bulb in half vertically. Lay the halves on the cutting board, cut side down, and cut vertically into thin slices.

6. Trim the stems from the arugula. Tear into pieces.

7. Just before serving, toss together the grapefruit, fennel, and arugula.

8. Mound on cold salad plates.

9. Drizzle 1 tbsp (15 mL) vinaigrette over each portion.

Per serving:

Calories, 90; Protein, 1 g; Fat, 7 g (66% cal.); Cholesterol, 0 mg; Carbohydrates, 7 g; Fiber, 2 g; Sodium, 25 mg.

Arugula, Citrus, and Fennel Salad

Thai Papaya and Mango Salad

Portions: 12

U.S.

Metric

Ingredients

I

Procedure

ó fl oz

lSO mL

Lime juice

l.

Mix together the lime juice, fish sauce, chiles, scallions,

l fl oz

SO mL

Nam pla (Thai fish sauce) or nuoc nam

and sugar. Stir until the sugar is dissolved.

(Vietnamese fish sauce)

Z

Z

Serrano chiles, seeded, chopped fine

Z

Z

Scallions, chopped fine

l oz

SO g

Brown sugar or raw sugar

lb

7SO g

Mango, medium dice

Z.

Mix together the mango and papaya.

lb

7SO g

Papaya, medium dice

S.

Arrange 1 oz (30 g) cabbage on each salad plate.

lZ oz

SóO g

Napa cabbage, shredded

4.

Top with a mound of the fruit mixture.

4 tbsp

óO mL

Chopped peanuts

S.

Drizzle each portion with 4 tsp (20 mL) dressing.

ó.

Sprinkle each portion with 1 tsp (5 mL) chopped peanuts.

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