Solstice Salad

This recipe started out many years ago as an upscale version of a Waldorf Salad, but I have made enough modifications over the years of the Winter Solstice Banquet, that it deserves its own name. I know that many of you might have been served something that was called a Waldorf Salad, but believe me, if you hated it, it was not this salad.

Give this wintry creation a try!

Serves 2 or 3

Solstice Salad

• 1 Honeycrisp apple
• Juice of 1/4 lemon
• 1 1/2 stalks of celery
• 3 spears of red pepper
• 1 scallion
• 3 heaping tablespoons raw shelled pistachios 

For the dressing

• 1/4 cup sour cream
• 1 teaspoon mustard
• 1 1/2 teaspoon honey
• Salt and pepper to taste

Put it together

Preheat your oven to 200F and spread the pistachios on a baking sheet. Lightly toast for about 20 minutes. Chop finely in a food processor or mill and set aside

Peel, core and quarter the apple. Cut into pieces about a 1/4 inch. Toss with the lemon juice.

Cut the celery and red pepper into pieces smaller than the apple pieces and add to the mix.

Chop the scallion into really small pieces and add them in as well.

Whisk together the sour cream, mustard and honey. Add salt and ground pepper to taste.

Toss the salad and dressing together. Plate using a slotted spoon, allowing excess dressing to fall away.

Dust the salad generously with the toasted ground pistachios.

Chill the plated salads in the refrigerator before serving.

I know there are only two red pepper spears here. I had to adjust!

Pistachios ready for toasting

Dressing whisked

Chopped and tossed

Such a great aroma!

Let the Winter Solstice Banquet begin!