When we’re planning on having people over to eat, Mike and I tend to have a conversation that sounds something like this:
Kalinda: “So we’re going to make [insert main dish here], what else should we have?’
Mike: “Fruit.”
Kalinda: “You can’t serve people just fruit. I was thinking a salad or something…”
Mike: “Made out of fruit.”
This salad is what resulted from this week’s rendition of that conversation. As you might guess, it’s Waldorf inspired.
Waldorf salad typically is made with apples, but quince are one of my new favorite fruits, so I used them instead. FYI, quince come fuzzy. That’s normal. Just be sure to wash it off before using.
The salad’s original incarnation used lemon. However, if you read my Citrusy Edamame Soup recipe, you probably noticed that I still had half a grapefruit, so grapefruit instead of lemon this time.
- 1 1/2 cups grapes
- 1 1/2 cups quince, chopped into bite sized pieces
- heaping 1/4 cup walnuts, toasted and roughly chopped
- 1 tablespoon grapefruit zest
- 2 tablespoons grapefruit juice
- 2 tablespoons sour cream
- freshly ground black pepper
- Toss the first four ingredients in a medium-sized bowl.
- Whisk the grapefruit juice and sour cream together. Pour over the fruit mixture.
- Grind plenty of black pepper over the top, and toss to combine.
(Serves 4)
Looking for More Gluten-Free Vegetarian Recipes?
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I recommend The Gluten-Free Vegetarian Kitchen, by Donna Klein.
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- More than 200 tasty recipes,
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- Nutritional information (calories, grams of protein, fat, carbs, etc.) for every recipe.