Fun with fruit: A simple, filling summer salad that’s perfect for a hot day

Hot, long, summer work days have begun. Long hours of working in a hot kitchen leave me looking for something to keep me cool and to give me a much-needed energy boost.

Being in that kitchen leaves me with a choice: Which part of the food pyramid should I eat from? I don’t always choose the best things to eat. Bread ends and leftover cookies are always at my fingertips, but I know, when all is said and done, a good meal would do me some good.

When working in the heat, it’s essential to take the time to eat right in order make to the end of the day — and not be left feeling, well, blah. My shift in a hot kitchen can fly by and it is usually difficult to account for all the things I’ve placed in my mouth — a nibble here or a taste there. Not having the chance to consume an actual meal can be daunting, especially when I spend my day making meals for other people.

A quick and easy salad usually does the trick but lettuce topped with the scraps of cucumbers and leftover tomato slices gets really boring after a while, especially with the abundance of fruit and veggies that sprout up throughout the summer season.

I happen to be a fan of fruit in my salad — or let’s just call it fruit salad if I’m preparing it. I could eat fruit for every meal and I’d be happy.

Apple Waldorf salad is a simple and easy salad I turn to when I’m on the hunt for something refreshing that’ll fill me up when I can’t find that satisfying meal I’ve been looking for. In my recipe, I’ve eliminated the typical dried fruit and added fresh cherries and tossed in some arugula for added depth. Take this salad to the next level and top it with grilled chicken, now you’ve got yourself a five star meal. Cool off this weekend with this Cherry Apple Waldorf Salad.

Cherry Apple Waldorf Salad
Serves 4

Ingredients
2 apples (Granny Smith or Gala), julienned
1/4 lb. fresh cherries, halved with pits removed
1/2 cup toasted pecans or walnuts
2 celery stalks, washed and cut into 1/4 inch pieces
2 Tablespoons fresh parsley, chopped
1/2 cup plain yogurt
1/4 cup mayonnaise
1 lemon, zested and juiced
1 teaspoon honey
Arugula
Salt & Pepper

• In a medium sized bowl stir together the yogurt, mayonnaise, lemon zest, lemon juice, honey, salt and pepper to taste. Stir to combine. Taste for seasoning. Set aside.

• In a large bowl place the julienne apple, celery, cherries (save a few for garnishing the top), toasted nuts, a handful of Arugula and parsley. Pour in the Yogurt mixture and gently toss until well coated. Serve immediately.

Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.

Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.

Look for In the Kitchen with Kayleigh every Saturday on RiverheadLOCAL.com.

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