Recipe: Chopped apple salad with raisins, almonds and cabbage
Here's a fresh and crunchy take on Waldorf salad, with lettuce and cabbage adding heft, and almonds standing in for walnuts. Debbie Arrington
In the mood for a salad with extra crunch? This variation on Waldorf salad works in any season.
According to recipe lore, the original Waldorf salad was created in 1893 at the Waldorf Astoria Hotel in New York City. Short on other salad ingredients, the hotel’s maitre d’ combined diced red apple and celery with mayo, and a classic salad was born. (Chopped walnuts were added later.)
This apple salad adds shredded cabbage and lettuce (for a little more salad substance) and substitutes chopped almonds for the walnuts.
Quick and easy to assemble, this salad can be scaled up for a crowd and made in advance, which makes it a good choice for spring gatherings. (Does the Easter Bunny like apples?)
Crunchy apple salad
Makes 2 to 4 servings
Ingredients:
1 medium red apple, cored and diced
1 stalk celery, diced
¼ cup raisins (or dried currants or cranberries)
1 cup cabbage, shredded
1 cup lettuce, shredded
2 tablespoons almonds, chopped
Dressing:
2 tablespoons mayonnaise
1 tablespoon white vinegar
½ teaspoon sugar
¼ teaspoon seasoning salt
Instructions:
In a large bowl, combine apple, celery, raisins, cabbage, lettuce and almonds.
Make dressing. In a small bowl, combine mayonnaise, vinegar, sugar and seasoning salt; stir until smooth.
Pour dressing over the apple mixture. Toss gently to coat the salad. Serve.
(Refrigerate covered if not served immediately.)
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Food in My Back Yard Series
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Before possible showers at the end of the week, take advantage of all this nice sunshine – and get to work!
* Set out tomato, pepper and eggplant transplants.
* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash.
* Plant onion sets.
* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.
* Transplant petunias, zinnias, geraniums and other summer bloomers.
* Plant perennials and dahlia tubers for summer bloom.
* Plant summer bulbs, such as gladiolus and tuberous begonias.
* Transplant lettuce and cabbage seedlings.
* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.
* Apply slow-release fertilizer to the lawn.
* Thoroughly clean debris from the bottom of outdoor ponds or fountains.
* Trim dead flowers but not leaves from spring-flowering bulbs such as daffodils and tulips. Those leaves gather energy to create next year's flowers. Also, give the bulbs a fertilizer boost after bloom.
* Spring brings a flush of rapid growth, and that means your garden is really hungry. Give shrubs and trees a dose of a slow-release fertilizer. Or mulch with a 1-inch layer of compost.
* Start thinning fruit that's formed on apple and stone fruit trees -- you'll get larger fruit at harvest (and avoid limb breakage) if some is thinned now. The UC recommendation is to thin fruit when it is about 3/4 of an inch in diameter. Peaches and nectarines should be thinned to about 6 inches apart; smaller fruit such as plums and pluots can be about 4 inches apart. Apricots can be left at 3 inches apart. Apples and pears should be thinned to one fruit per cluster of flowers, 6 to 8 inches apart.
* Azaleas and camellias looking a little yellow? If leaves are turning yellow between the veins, give them a boost with chelated iron.
* Pinch chrysanthemums back to 12 inches for fall flowers. Cut old stems to the ground.
* Weed, weed, weed! Don’t let unwanted plants go to seed.
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