Friday, February 03, 2006

Spicy Grape Waldorf Salad

This colorful salad is delightful as an accompaniment to a full-course meal or served at a lovely luncheon tea. Spoon into crisp leaves of Romaine and garnish with mint and whole grapes for a pretty presentation.

1 1/2 cup each red flame, green, and purple grapes, cut in half

3 cups Fuji apples, wedged and sliced

1 cup walnuts, chopped into large pieces

3 stalks of celery, finely diced


1 package silken tofu, soft

1 Tbsp. lemon juice, fresh

2 Tbsp. maple syrup or brown rice syrup

1/4 cup pepper jelly

1/16 tsp. cayenne pepper or to taste*

Prepare fruit and place in a large, glass bowl. In a blender, mix the dressing ingredients and blend until very smooth. Mix the dressing with the sliced fruit. Cover and refrigerate until chilled.

*May substitute curry powder for a different flavor while retaining the spiciness of the dish.

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