May 1, 2023

Waldorf Salad

Posted by HI Cookery under 05 May | Tags: , , |
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Waldorf Salad

May: National Salad Month

We enjoyed our weekends walking around New York City, less than an hour’s train ride from where we once lived in Woodbridge, New Jersey. There is so much hustle, bustle, excitement and variety in the Big Apple. One time, we just happened upon a parade (one of several but can’t remember the occasion). Then it started to rain. We sought shelter at a famous jewelry store nearby, which gave Islander an opportunity to browse at all the baubles. Looking like a drenched rat, with a dangling button that she forgot to sew on her $14 K-Mart coat (originally $78 but deeply discounted on an off-season sale!), she was ignored and mostly got snooty stares from the salespeople. Well! We continued walking around Manhattan when the rain subsided, passing by the front of the famous Waldorf-Astoria, the scene we most remember from the first “Coming to America” movie. Recalling the recent rude experience from the jewelry store, we did not dare enter the luxury hotel.

Besides the Eddie Murphy film, we know the Waldorf-Astoria for its Waldorf salad—something that Islander’s Mommy would make for the family. The original salad comprised of only lettuce, celery, apples and a mayonnaise dressing—cheap ingredients for a not-so-cheap hotel. Over the years, lemon juice, grapes or raisins and walnuts have become popular additions, elevating the salad to something as iconic as the hotel after which it was named. The recipe that follows is close to what her Mommy used to make.

So if you have a beer budget but champagne tastes, try this easy and affordable Waldorf salad, especially during National Salad Month.

Recipe

Ingredients (Original)

  • ¼ cup mayonnaise
  • Salt and pepper to taste
  • 1 stalk celery, sliced
  • 1 big apple, chopped
  • 2 cups lettuce (optional torn into smaller pieces)

Additions

  • 1 tablespoon lemon juice
  • 1 cup grapes, cut in half
  • 3 tablespoons fresh parsley, chopped
  • 1 cup walnut pieces, toasted

Directions

In a mixing bowl, stir in the mayonnaise (with lemon juice, if using). Season with salt and pepper to taste. Add the chopped apples (and grapes, if using) in the bowl.

Add the celery and mix well. Toast the walnuts, if using. Arrange the lettuce leaves on a salad plate. Put the apple mixture on top of the leaves. Garnish with parsley and walnut pieces, if using. Serve chilled. Yield: 2-4 servings.

Notes

  • The mayonnaise dressing is probably what makes this salad “rich”, if not for the cheaper ingredients. For a lighter dressing, combine two tablespoons of mayo plus two tablespoons of plain yogurt instead. Or substitute the mayo for all yogurt.
  • Search our blog for more salad recipes for National Salad Month.

 

May 1, 2018

Strawberry Salad with Balsamic-Yogurt Dressing

Posted by HI Cookery under 05 May | Tags: , , , , , , |
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Strawberry Salad with

Balsamic-Yogurt Dressing

May: National Strawberry Month

We have attended both the Poteet and Pasadena strawberry festivals—the only two of their kind in Texas. Poteet (outside of San Antonio) holds theirs in April while Pasadena’s (in the Houston area) event is this month. We enjoy experiencing the energy in the carnival-like atmosphere, seeing cute strawberry mascots and royalty (scholarship winners) wearing red walking around the festival grounds and tasting everything made with strawberries (shortcakes, ice cream, jams and jellies, drink mixes and more)!

It is also getting warmer (hot!) in Texas so we like to cool down with something light featuring this month’s fruit: strawberry salad with balsamic-yogurt dressing. Strawberries are abundant now at our local grocery stores and we buy them in bulk there, if not at the festivals. For National Strawberry Month, mix some fruit with vegetables and make a strawberry salad with balsamic-yogurt dressing.

Recipe

For the balsamic-yogurt dressing

  • ½ cup olive oil, extra virgin
  • ¼ cup balsamic vinegar
  • 1 clove garlic, minced
  • 3 tablespoons maple syrup or honey
  • salt and pepper to taste
  • ¼ tablespoons plain yogurt

Directions

In a bowl, combine the olive oil with the balsamic vinegar. Stir in the minced garlic. Add the maple syrup or honey.

Season with salt and pepper to taste. Stir in the yogurt. Mix until the salad dressing is creamy.

For the strawberry salad

  • 2 cups mixed greens (spinach, kale, chard, etc.)
  • 2 tablespoons feta cheese, crumbled
  • 1 tablespoon cooked bacon, crumbled
  • 3-4 strawberries, sliced
  • toasted almonds (to sprinkle)

Directions

In a salad bowl, place the mixed greens. Sprinkle feta cheese and bacon. Arrange the sliced strawberries on top. Pour about 3+ tablespoons the salad dressing. Sprinkle the toasted almonds. Serve immediately.

 

Notes

  • This is a colorful and complementary salad. The greens are balanced by the red strawberries (like on the color wheel) and the bitterness of the vegetables is tempered by the sweetness of the fruit.
  • Search our blog for more strawberry recipes.

 

 

March 26, 2013

Spinach Salad with Warm Bacon Dressing

Posted by HI Cookery under 03 March | Tags: , , , , , , |
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Spinach Salad with

Warm Bacon Dressing

Spinach-Bacon Salad

March 26: National Spinach Day

Popeye loves spinach and Olive Oyl, but we love our spinach salad with bacon just as much! The healthy-green-vegetable leaves go well with a not-so-healthy-but-delicious dressing. The caramelized red onions and sauteed mushrooms lend a yummy flavor and the eggs add a bright color to this hearty and tasty salad. Prepare what Popeye would love, too, and make a spinach salad with warm bacon dressing for National Spinach Day!

Recipe

(Adapted from Pioneer Woman)

For the spinach salad

  • 8 ounces baby spinach, washed and dried
  • 1 small red onion
  • 1 cup white button mushrooms, sliced
  • 2 hard boiled eggs, sliced
  • 6-8 slices bacon

Directions

Prepare all the ingredients for the salad. Slice the red onion thinly and separate into rings. Slice the mushrooms. Boil, cool and shell the eggs. Slice them and set aside.

Spinach-Bacon Salad

Fry the bacon until cooked and crisp. Reserve 6 tablespoons of bacon grease for sautéing the onions and mushrooms and for making the salad dressing. Remove the bacon from the skillet and drain on paper towels. Crumble and set aside.

Spinach-Bacon Salad

In the another skillet, heat two tablespoons of bacon grease and slowly fry up the onions until wilted and caramelized. Transfer to a plate and set aside. In the same skillet, fry up the mushrooms, adding another tablespoon of bacon grease, if necessary. Transfer to a plate and set aside. Make the warm bacon dressing.

Spinach-Bacon Salad

For the warm bacon dressing

  • 3 tablespoons reserved bacon grease
  • 3 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • ½ teaspoon dijon or honey mustard
  • dash of salt

Directions

In a small pan, mix the reserved bacon grease, vinegar, sugar, mustard and salt. Mix well over low heat.

Spinach-Bacon Salad

Assemble the salad. In 2-3 individual salad bowls, layer the spinach on the bottom. Top with the caramelized onions, mushrooms and crumbled bacon. Pour the warm bacon dressing over the salad and toss lightly to combine. Garnish with boiled egg slices. Serve immediately.

Spinach-Bacon Salad 

Notes

 

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