Emerald Waldorf Salad
By Sue Lau | Palatable Pastime
It was not very long ago that I was reading about Waldorf salads. And the writer was saying how there was a variation on it called the Emerald salad where the usual celery was replaced with cauliflower. I was intrigued.
I’ve been making Waldorf salad for years, and any kind of cauliflower salad or even broccoli salad is quite familiar to me, often having some of the same things in those salads, such as nuts and raisins.
So I kept it in mind, and when I was out shopping, I came across some gorgeous broccoflower, which is a hybrid of both broccoli and cauliflower (and each making great salads in their own right!) I thought about the concept of Emerald salad and thought that if it “really” wanted to be “Emerald” (as in green) it should really use that. Because quite frankly, I can’t figure out what Emerald had to do with cauliflower.
But anyway. What with St. Patrick’s Day coming up and the hunt being on for fun green foods that kids will enjoy (because let’s face it, green beer aside, most of the green foods this time of year are consumed by children)- I thought this would be a great salad for the holiday.
Then I thought about the old Watergate salad, which throws in some whipped topping, pistachio pudding and marshmallows and I thought the kids would love it even more.
So I set out to make this and did. It is a perfect cross between a Waldorf salad and a Watergate salad, with a lovely green color that will amuse any hungry leprechaun. It has a good green apple taste (I’m assuming the kiwi promoted that in no small way, being a zippy little fruit).
I hope you all like it, and your kids and grandkids as well. And I think it is perfectly acceptable for adults to sneak bites when no one is looking, since it tastes pretty good.
Have a great St. Patrick’s Day from Palatable Pastime!
Emerald Waldorf Salad
- 8 ounces broccoflower florets
- 1-1/2 pounds granny smith apples (about 3 med-large)
- juice of 1 lemon
- 3 kiwi fruit, peeled and chopped
- 1/4 cup sweetened coconut
- 1/4 cup chopped pistachios
- 1/4 cup golden raisins
- 1/4 cup toasted pepitas
- 1 cup mini marshmallows
- 1oz. box sugar-free fat-free instant pistachio pudding mix
- 1-1/2 cups prepared whipped cream or cool-whip
- 1/2 cup light mayonnaise
- 6 tablespoons white wine vinegar
- 1/4 cup water
- Blanch the broccoflower in boiling water one minute then drain and plunge into an ice water bath.
- Peel core and chop apples and toss with lemon juice in a mixing bowl.
- Chop the broccolflower the way you prefer (I like it small) and mix with the apples, adding in the kiwi, coconut, pistachios, raisins, pepitas and marshmallows.
- Whisk together the pudding mix, whipped cream, mayonnaise, vinegar and water; let stand 5 minutes, then stir again and fold into salad.
- Chill before serving.
From the kitchen of palatablepastime.com
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