A Contemporary Take On Classic Salad . Updating a classic: In this recipe, broccoli sed to update a Waldorf salad by adding morecolor, texture and nutrition. (NAPSA)}—Updating a classic The company makes refriger- dish isn't always easy. You haveto ated dressings in small batches stay true to the qualities that without preservatives, MSG or madeit a classic in thefirst place trans fat. Added to this beautiful, and still find a way to makeit tasty Broccoli Waldorf Salad, the such an approach has been used tures and flavors of the fresh tastier or more nutritious. Just to update the classic Waldorf salad. It’s believed by many that the salad was created at the Waldorf- Astoria Hotel in 1896 by the maitre d’htel, Oscar Tschirky. By all accounts,it was an instant success. The original version contained apples, celery and mayonnaise. Chopped walnuts later became an integral part of the dish. The salad is usually served ontopof a bed oflettuce. Over the years, cooks have dressing enhances the crisp tex- ingredients. Broccoli Waldorf Salad (Serves 4) 6 cups broccoliflorets 1 large red apple, chopped % cupraisins \% cup chopped pecans %1 cup Litehouse Poppyseed or Coleslaw Dressing Bring 8 cups of water to a boil, add broccoli for 2 min- sometimes added other ingredi- utes. Strain, rinse with cold ents, such as chicken, turkey, water. In a large serving bowl, grapes and driedfruit like dates combinethefirst four ingredior raisins. Updated versionsof the ents. Drizzle with Litehouse salad sometimes change the Coleslaw Dressing (or Poppydressing to a seasoned mayon- seed) and tossto coat. naise or poppyseed dressing, such as the dressings from Litehouse For moretasty recipes, visit foods. www.30salads30days.com.
