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Ojai Waldorf salad.

Sally Hoover, Ojai, California

1 piece or 1 small (about 1-lb.) jicama

2 large (about 1 lb. total) Granny Smith or Newtown Pippin apples

1 cup thinly sliced celery

1/2 cup golden raisins

1/2 cup dry-roasted, salted peanuts

1/3 cup pitted dates, coarsely chopped

Ginger dressing (recipe follows)

Large butter lettuce leaves, rinsed and crisped

Peel jicama and cut enough into 1/2-inch cubes to make about 3 cups. Core apples and cut into 1/2-inch cubes. In a bowl, combine jicama, apples, celery, raisins, peanuts, dates, and dressing. Spoon onto lettuce leaves. Serves 8.

Per serving: 203 cal. (40 percent from fat); 4.4 g protein; 9 g fat (1.7 g sat.); 29 g carbo.; 184 mg sodium; 5.2 mg chol.

Ginger dressing. Mix 1/2 cup reduced-fat or regular mayonnaise, 1/2 cup unflavored nonfat yogurt, 2 tablespoons lemon juice, 2 teaspoons grated fresh ginger, 1/2 teaspoon grated lemon peel, 1/8 teaspoon each ground cinnamon and nutmeg.
COPYRIGHT 1993 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Hoover, Sally
Article Type:Column
Date:Nov 1, 1993
Previous Article:Orange pumpkin soup.
Next Article:Steamed clams with garlic.

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