Dragon Waldorf Salad Recipes

Steps:

• Quarter the dragon fruit lengthwise. Work your finger under the skin, pull it back and peel it away in 1 piece. Cut each quarter into 1/4-inch-thick triangles.
• Whisk together the yogurt, mayonnaise, lemon juice, honey, ginger and salt in a large bowl. Add the apples, grapes, 3/4 of the dragon fruit pieces and 3/4 of both the cilantro and the cashews. Toss to combine, and refrigerate until chilled, about 1 hour.
• Put a lettuce leaf in each of 4 small bowls, and top each with a scoop of salad. Garnish with the remaining dragon fruit, cilantro and cashews.

Steps:

• Preheat the oven to 350 degrees F.
• Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
• Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.
• Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
• When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

Steps:

• Combine apples, celery, raisins and walnuts. Add mayonnaise and yogurt; toss to coat. Refrigerate, covered, until serving.

Steps:

• To make the dressing: Combine all of the ingredients in a medium bowl and whisk well. Taste and adjust seasoning if necessary. Chill until ready to serve. Note: The dressing will keep well in the refrigerator for 3-4 days. The dressing will thicken up to more of a dip consistency as it chills. To make the Candied Ghost Walnuts Bring a pot of water to a boil. Add walnuts to boiling water and blanch for one minute. Drain and transfer walnuts to a large stainless steel bowl. While the walnuts are still slightly wet and still hot , add confectioners' sugar and toss well to ensure all nuts are coated . Continue tossing until all sugar has melted into the nuts and no white bits of sugar remain. Toss Nuts again before frying. Using a 6" stainless steel skimmer, transfer walnuts, in small batches (being careful that the hot oil does not foam over and burn you). Fry nuts until golden brown about one minute. Be careful not to overcook nuts. Scatter nuts on an unlined baking pan to cool slightly. In a small bowl combine smoked ghost chilies, nutmeg and thyme. Mix well. While nuts are still warm transfer to a stainless steel bowl and sprinkle with half of the spice mix. Toss well to distribute the spice mix. Add the rest of the spice mix and toss until all nuts are coated. Cool. Transfer nuts to an airtight container. Nuts will keep for up to two weeks at room temperature. For the Grilled Salmon: Light a grill and preheat. Oil the grate . Brush the salmon fillets with oil and season with salt and pepper. Grill the salmon fillets flesh side down over moderate heat for about 3 minutes. Turn salmon 45° and grill about 3 minutes longer, until the salmon is nearly cooked through. Flip salmon (skin side down and cook one minute on grill to char skin. Remove from heat and transfer to salad.