What a line up, eh?
Presenting, from left to right, we’ve got sweet Golden Delicious, tart Granny Smith, festive newcomer Pinata, bold Virginia Gold, and spicy Arkansas Black. Such beauties, and but a fraction of the 2500 varieties grown in the United States. (7,500 worldwide!) So, you could eat a different apple every day for the next eighteen, no nineteen years…well, you can do the math.
Before we got caught up in all the holiday hooplah of parties and feasts, Mark and I gave a healthy foods workshop at Glencliff High School to a group of their culinary arts students, as part of their Live It! program. Our presentation was all about Apples. We brought in a dozen varieties from our farmer’s market for the students to sample and rate. An Apple Tasting!
When brushing up on my apple facts, I realized I hadn’t given apples the full appreciation they are due. They’re packed with powerful anti-oxidants, rich with vitamins C and K, and there’s not a trace of sodium, fat, or cholesterol to boot. Eating just 2 a week reduces the risk of asthma and type 2 diabetes. Plus, so many cooking possibilities with all the varieties.
Now that I’m in the post-holiday-whoa-too-much-was-consumed mode, I know it’s time to heed my own lesson. Here’s the recipe that we did with the kids: it’s a healthy redux of waldorf that’s as easy to make as it is satisfying to eat.
HEALTHY WALDORF SALAD
1 cup Plain Lowfat Yogurt
1 Tablespoon Lemon Juice
1 Tablespoon Honey
A few grindings of Black Pepper
1 teaspoon lemon zest (optional)
4 Apples—use an assortment, if you like—chopped medium size
2 stalks Celery, finely chopped
1 Carrot, shredded
½ cup toasted chopped Walnuts
½ cup Raisins
In a small bowl, whisk together the yogurt, lemon juice, honey, salt, pepper, and zest. In a separate bowl, toss the apples, celery, carrots, walnuts, and raisins together. Coat with yogurt dressing. Chill and serve on a bed of lettuce greens. Serves 6-8