While lacking in color contrast, slightly under-ripe pears make a great substitution for apples in a Waldorf Salad. Do not be fooled by looks, for crunchy celery + toasted walnuts + sweet pears + chewy raisins + a spicy mayo/yogurt dressing to hold it all together are a definite treat to the palate in terms of flavors and more so, textures!
Curried Waldorf Salad
Adapted from the New York Times
2 tablespoons freshly squeezed lemon juice
2 tablespoons mayonnaise
1/2 cup plain 0% fat Greek yogurt
3/4 teaspoon curry powder
1/2 teaspoon ground cumin
Salt to taste
1 under-ripe anjou pear, chopped into bite-sized pieces
2 teaspoons fresh lemon juice
1/3 cup lightly toasted walnut halves
1 cup thinly sliced celery, from the heart of the celery (or as many stalks as your taste for crunch goes for)
1/4 cup raisins
1/4 cup celery leaves or flat-leaf parsley (or 2 tablespoons each), coarsely chopped
Combine the lemon juice, yogurt, mayonnaise, curry powder, cumin, and salt. Set aside.
Mix together the remaining ingredients and smother with the dressing.
Couldn’t be easier! Besides the tedious task of chopping stalk after stalk of celery. But I loved this different take on the Waldorf salad–I’m getting into spicier food lately (I have had a craving for Indian food since last summer, basically) and I loved the toasted walnuts together with the pears (classic combination) and the tangyness of the yogurt and mayo. Plus, all of the celery is used, even the leaves! Kudos for less food waste!