Author Notes
You have to admit that you wouldn't want to break up a threesome between apple, walnut and raisin. It is like they are made for each other and the other. So I started with that and then I thought I'd spice up their life with a little curry powder[ well lets call it that for now, b'cos there is no such thing as a curry spice, take it from this Indienne] and mellow it out with some strained creamy yogurt action and then let their on and off partner, maple syrup join in the party! OK now to the boring health info part of this recipe, I developed this recipe just recently as a detox salad meal, if you notice not a single ingredient is processed, the yogurt adds the probiotics to our system and the cumin is used as a digestive in Indian medicine and you have heard about apples and doctors. Nuts and dried fruits are good for you and the fiber in them fills you up. After the holidays you want something that you can prepare quickly and something that is wholesome to detox from all that over indulgence. —vegetarianirvana
Ingredients
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1
teaspoon [scant] cumin powder,[cumin seeds to be dry roasted before powdering]
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1/4 teaspoon
[scant] mild paprika
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1/4 tablespoon
[scant] saigon cinnamon powder
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1/4 tablespoon
[scant] crushed black pepper
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1/4 tablespoon
salt
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1
generous pinch dried ginger powder [a little less than 1/8 of a teaspoon]
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3 tablespoons
strained strained yogurt [fage 2% or homemade]
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1 tablespoon
pure maple syrup
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1
large honeycrisp apple cut into 1/2 inch dice[about 1 and 3/4 cups]
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1/4 cup
[packed] dark raisins
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1/4 cup
[heaped] walnut halves, about 10 pieces
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a
few Boston Lettuce leaves for serving the salad [optional]
Directions
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Make curry powder by mixing the first 6 ingredients. The cumin powder has to be made from dry rosted whole cumin. This is very important because the regular cumin powder will give a raw taste to the salad.
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Add the curry powder to the strained yogurt and maple syrup and mix thoroughly.
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Core the apple and cut into 1/2 inch dice. Take 1 and 3/4 cups of diced apples and add to the dressing and mix gently with your hand and get the dressing over all the apple pieces. Check for salt and add to your taste.
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Add the raisins and mix.
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Toast the walnut halves and add to the salad after it has come to room temp.
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Serve on Boston lettuce cups, if using.
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