Because we attend a yoga class on Monday evenings, Monday mornings in the kitchen are characterized by a few activities. Our evening snack is completely prepared by 10 AM, and during lunch clean-up we complete the usual evening tasks early, such as taking out the compost and setting the table for breakfast. And we all pack up our snack for later, including the yummy Waldorf Salad.
This recipe is adapted from the Moosewood Cookbook. It’s a really tasty salad and an excellent way to replenish the body after a work-out. You can try this recipe at home if you’d like and if you’re really inspired you can add a little yoga.
Gasshō,
Amy
Waldorf Salad
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3 medium-size tart apples, in chunks
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3 Tbsp lemon juice
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1 stalk celery, minced
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2 cups seedless grapes, halved (or 2 cups of other chopped fruit, such as oranges or pears, if grapes are out of season)
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1 cup diced reduced-fat mozzarella
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¼ cup packed minced dates
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¾ cup toasted walnuts, chopped coarsely
Dressing:
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1 cup yogurt
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¼ cup mayonnaise
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½ cup orange juice
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½ tsp grated orange rind
Combine salad ingredients. Whisk together dressing ingredients. Combine everything and mix well.