Kip's Cookery

California Waldorf Salad - By Moosewood Cookbooks

I can't take credit for this one, but my Gawd this variation of the traditional apple and mayo salad is *so* good and is one of my regular contributions to potlucks around the holiday.

~ 3 to 4 large firm apples (I prefer Granny Smith) peeled and cut into chunks.

~ 1 large orange, peeled and sectioned. (Cut peel off so juicy flesh is exposed, then slice between the pith to pop out the flesh without the bitter white stuff.)

~ 1stalk of celery, chopped.

~ 1/4 cup dried currants

~ 1/2 cup cashews (roasted & salted is fine)

~ 2 lemons

~ 1 cup plain yogurt

~ small ripe avocado, peeled and seed removed.

~ 1/2 tsp of freshly grated lemon rind (From one of the lemons. If you have a zester, great. If not, just use the fine side of your cheese grater. It works just fine.)

~ 2 to 3 tbsp of honey (to taste).

Peel and cut apples and set to soak in the juice of 1 lemon. There should not be a ton of lemon juice, just enough to coat the apples.

Peel and section orange. Chop celery. Toss both with currants in separate bowl. Squeeze juice from left-over orange stuff over it.

Now for the dressing: In blender, put yogurt, avocado, lemon rind, juice of the other lemon, and honey. Blend. Adjust lemon juice to honey to your taste.

At the last minute, mix orange/celery mixture and cashews with apples. I put the dressing on the side so people can use if they like. Some people are intimidated by green stuff, so sometimes they like the fruit salad without the dressing but Oh, the dressing is *so* good.