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Recipes

“WALDORF” BERRY SALAD

BT Calgary | posted Tuesday, Jul 22nd, 2014

Waldorf Berry Salad_480

Preparation time: 20 minutes

Yield: 6 servings

An exciting twist on a classic summer salad. Celery, toasted walnuts, apples, mixed berries, all tossed in a creamy dressing – using half and half cream, sour cream and Greek yogurt. Chef’s Tips: For tender and sweeter celery, peel the back part of the celery rib with a vegetable peeler; this really changes the flavour and nature of celery!

 

Ingredients

  • ¼ cup (60 mL) 10% half-and-half cream
  • 3 tbsp (45 mL) sour cream
  • 3 tbsp (45 mL) Greek yogurt
  • 1 tbsp (15 mL) fresh lemon juice
  • 1-½ cups (375 mL) diced celery
  • 1 cup (250 mL) toasted walnuts, lightly crushed, divided
  • 1 red delicious apple, cored, quartered and diced (skin on)
  • 1-2/3 cups (400 mL) assorted berries (such as blueberries, blackberries, raspberries, or quartered strawberries, if large)
  • Salt and black pepper
  • 8 to 10 whole butter lettuce leaves
  • 10 to 12 celery leaves (Celery leaves can be found in the heart of the celery.)

Method

  1. In a large bowl, stir together cream, sour cream, yogurt, and lemon juice. Stir in celery, ¾ cup (175 mL) of the walnuts and apples. Gently fold in berries. Season to taste with salt and pepper.
  2. In a bowl or on a serving platter, arrange lettuce leaves and gently spoon salad on top. Garnish with remaining walnuts and celery leaves.

 

 

Nutritional Information

Per serving

196 Calories

Protein: 5 g

Carbohydrate: 13 g

Fat: 15 g

Fibre: 4.2 g

Sodium: 59 mg

 

Top 5 nutrients provided by a serving of this recipe

Nutrient and % DV*

Calcium: 6% / 70 mg

Vitamin C: 29%

Folate: 21%

Magnesium: 19%

Phosphorus: 11%

 

Courtesy Chef Michael Allemeier

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BERRY DELICIOUS POTATO SALAD

BT Calgary | posted Tuesday, Jul 22nd, 2014

Berry Delicious Potato Salad_480

Classic summer yellow fleshed potato salad, bound with a creamy hard-boiled egg dressing, elevated with the addition of assorted berries and arugula for an unexpected twist. Chef’s Tip: There are many varieties of yellow-fleshed potatoes. They have a wonderful flavour and texture, perfect for potato salad. Look for Yukon Golds, Agria and Kennebec potatoes – all of these are perfect for this salad.

 

Preparation time: 15 minutes

Cooking time: 20 minutes

Yield: 8 servings

 

Ingredients

  • 5 medium yellow-fleshed potatoes (about 2 lbs/1 kg)
  • 2 hard cooked eggs, peeled
  • ½ cup (125 mL) mayonnaise
  • 1/3 cup (75 mL) 35% whipping cream
  • ¼ cup (60 mL) sour cream
  • 2 tbsp (30 mL) Dijon mustard
  • 1 tbsp (15 mL) fresh lemon juice
  • 4 green onions, green parts only, thinly sliced
  • ¼ cup (60 mL) loosely packed, thinly sliced fresh mint
  • Salt
  • 2 cups (500 mL) mixed berries (such as, blueberries, strawberries, blackberries, raspberries)
  • 1 cup (250 mL) firmly packed baby arugula leaves, stems removed
  • 1 tbsp (15 mL) balsamic vinegar

 

 

Method

  1.  Scrub potatoes and dice into ¾-inch (2 cm) pieces. Cook in large pot of salted water until tender. Drain well; let cool slightly.
  2. Meanwhile, in a large bowl, mash eggs with a fork. Whisk in mayonnaise, whipping cream, sour cream, mustard, lemon juice, onions, and mint, until creamy. Add warm potatoes to dressing; season to taste with salt. Cover and refrigerate until serving.
  3. To serve, in a medium bowl toss berries, arugula and balsamic vinegar; reserve some of the berries and arugula. Fold berry mixture into potato salad. Serve in a bowl or on a platter; garnish with reserved berries and arugula.

 

Nutritional Information

Per serving

Energy: 271 Calories

Protein: 5 g

Carbohydrate: 26 g

 Courtesy Chef Michael Allemeier

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