A Chicken Salad With Apples and Walnuts

DEAR SOS: The Piret M Bistro Gallery in Encinitas, Calif., makes a wonderful chicken salad with apples and walnuts. The dressing is especially good. The recipe would be greatly appreciated.--LISA

DEAR LISA: The salad, according to Piret M Bistro Gallery, is a favorite on luncheon menus, bridal and baby showers and buffets, since it can be made well ahead of time and requires no last-minute fuss. And you can’t beat that, especially around the holiday season.

PIRET’S CHICKEN- WALNUT-APPLE SALAD

1 pound boned, cooked chicken breasts, cubed

2 stalks celery, diced

1/2 small red onion, julienned

1/2 medium sweet red pepper, julienned

1/2 medium green pepper, julienned

1/2 medium green apple, cubed

3 sprigs basil, chopped

1 sprig dill, chopped

Sour Cream Dressing

1/4 cup walnut halves

Place chicken, celery, onion, red and green peppers, apple, basil and dill in stainless steel or porcelain bowl. Toss lightly to mix. Add Sour Cream dressing to salad and blend well. Sprinkle with walnuts. Makes 6 servings or 3 pounds salad.

Sour Cream Dressing

1 cup sour cream

2/3 cup mayonnaise

1 1/2 tablespoons cider vinegar

2 tablespoons granulated sugar

1 teaspoon minced garlic

Salt, pepper

Mix sour cream, mayonnaise, vinegar, sugar, garlic and season to taste with salt and pepper.

DEAR SOS: It’s cranberry season again and I have lost, loaned or misplaced my cranberry bread recipe. Could you reprint one? --GRACE

DEAR GRACE: Certainly. Here’s a ribbon bread recipe we’ve printed many times in the past.

CRANBERRY-ORANGE RIBBON BREAD

1 1/2 cups sifted flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon soda

1/2 teaspoon salt

1 cup quick oats

1 egg, beaten

2 tablespoons oil

1 cup water

1 (10-ounce) package frozen cranberry orange relish, thawed and drained

1/2 cup chopped walnuts

Sift together flour, sugar, baking powder, soda and salt. Stir in oats, egg and oil. Add water and mix well

Turn 1/3 of batter into greased 8x4-inch loaf pan. Combine relish and nuts and spread 1/2 of mixture over batter. Turn another 1/3 of batter over cranberry-nut layer, cover with remaining 1/2 of relish-nut mixture and top with last 1/3 of batter.

Bake at 350 degrees 1 hour or until cake tester comes out clean. Remove from oven and cool in pan 10 minutes. Remove from pan and cool completely. Makes 1 loaf.

DEAR SOS: I love Caesar Salad. Please print or send me a classic recipe.--KATHY

DEAR KATHY: Gladly. But because of cautions issued by the U.S. Department of Agriculture about the potential health risks of using raw (not cooked) eggs, here is a recipe using egg substitute for the dressing.

The USDA admits that dangers are few, but is playing it safe by warning consumers that raw eggs may be potential carriers of food-borne illness, especially hazardous for the elderly, children and pregnant women. Bacteria is killed at a temperature that thoroughly cooks both egg white and yolk until firm.

Egg substitute is a combination of processed dry egg white, nonfat milk solids and vegetable oil, making it cholesterol free and bacteria-safe. Taste may not be precisely classical, but at least you’ll know you’re safe.

CAESAR SALAD

Heart of romaine

Egg substitute equivalent for 2 eggs

1 clove garlic, mashed

Juice of 1/2 lemon

1 teaspoon salt

1/4 teaspoon dry mustard

1/4 teaspoon cracked pepper

Dash Worcestershire

12 cup wine vinegar

6 anchovies, chopped

Oil

1 dozen toasted croutons

Grated Parmesan cheese

Wash romaine, pat dry and cut into 1 1/2-inch pieces. Chill.

Pour egg substitute into pint measure. Add garlic, lemon juice, salt, mustard, pepper and Worcestershire sauce. Blend. Then add vinegar and anchovies. Fill measure with oil. Then blend carefully. Pour enough dressing over romaine to thoroughly coat leaves. Toss and sprinkle salad with croutons and cheese. Makes dressing for about 10 servings, depending on size.