Happy New Year!
For the coming year, I've already prepared a long list of healthy, modern-style recipes I'm anxious to try like lentil salads, a few recipes with pomegranate seeds (a new love) and some easy sheet pan dinners.
I also plan to post a healthy sprinkle of some really naughty desserts too...my sugar addiction is still very real and I'll definitely be sharing it with you!
Of course, traditional and classic dishes, which are definitely my most comfortable and favorite recipes to share, are in the recipe line-up too. Blogging about food over these last few years has taught me many things, but one of the primary self-realizations is that I've got some seriously old-school tastebuds... and I'm okay with that.
So, I want to start the year off with a lightened-up version of one my all-time favorite, indulgent, old-school salads: the Waldorf Salad.
The original recipe only included apples, celery and mayonnaise, but as it happens to all recipes over time it's been adapted into several versions. By the 1920's, published recipes for the Waldorf Salad included chopped walnuts and still more modern versions add grapes, any number of sweet and savory spices and yogurt-based dressings.
The version I enjoy the most includes two types of apples, celery, grapes, raisins, walnuts and a light, sweet dressing made with combination of honey-flavored Greek yogurt and Cool Whip lite (yes, Cool Whip...don't hate, we love that stuff!) and lemon juice.
I serve this salad on a bed of mixed baby greens as an appetizer or a light meal. I also love to eat it as a healthy dessert all by itself. No matter how or when it's been served at my place, it's always a treat!
I hope you enjoy it too.
Historical information references for this post: