Happy birthday, Earthbound Farm! It's been 25 years since Drew and Myra Goodman started Earthbound Farm, the first organic grower to offer prepackaged organic lettuce nationwide -- revolutionizing lettuce buying and arguably putting organic lettuce on the map. (Of note: Their clamshell containers are now made from 100% recycled plastic.) Earthbound Farm's dedication to organic food and methods hasn't changed, and every year, they avoid the use of 10.3 million pounds of synthetic chemicals and fertilizers, and help fight global warming because organic land absorbs carbon dioxide (a process called carbon sequestration). Bravo to Earthbound Farm for putting organic farming first and making it economically viable by producing great products. Here's their recipe for California Waldorf Salad from the wonderful cookbook, Food to Live By: The Earthbound Farm Organic Cookbook. I'm going to make it tonight.
California Waldorf Salad
1/3 cup plain yogurt or sour cream
1/3 cup mayonnaise
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
2 teaspoons curry powder
1/2 teaspoon honey or sugar
1 unpeeled apple, cut into 1/3-inch dice (1 cup)
1/2 cup thinly sliced celery
1/2 cup raisins
3/4 cup seedless grapes, cut in half
1/2 cup pecans or walnuts, toasted
5 ounces (about 6 cups) prewashed baby spinach or mixed greens
1. Place yogurt (or sour cream), mayo, zest, juice, curry, and honey or sugar in a small nonmetallic bowl and whisk to combine.
2. Place apple, celery raisins, grapes, and nuts in a large bowl. Add about half of the dressing and stir to combine. Just before serving, add spinach and toss to combine. Add more dressing if desired. Any leftover dressing can be refrigerated, covered, for up to 1 week. It's good in chicken salad or as a dip for vegetables or fruit, too.