This is a tasty, basic recipe for the classic Waldorf salad. I used orange juice in the dressing instead of lemon juice, but soaked the chopped apples in water with a tablespoon of lemon juice while chopping and several minutes before mixing with other ingredients. I added halved seedless grapes and 8 0z. of cubed sharp cheddar cheese, and also used the jumbo three-grape mix by Sunmaid mentioned in other reviews. I replaced the white sugar with Xylitol part for part and used light mayo (plain lowfat yogurt with an additional tblsp. of Xylitol works well, too) to make this salad a truly healthy treat. I used much less dressing than called for in this recipe. With these supersweet, juicy raisins and the grapes, there is no need for anything but a very thin coating.

Reviewed On: Jan. 25, 2009

This is really a great combination of ingredients. I used stone ground cornmeal and unbleached, sifted flour, and added 2 tsp. baking soda + 3/4 tsp. salt. I just could not used creamed corn because of the unhealthy level of sugar and starch, so used plain canned corn, fully drained. I should have increased the milk to compensate for this since the end result was a bit too dry. I replaced onion with onion juice, reduced the cheese by half cup (using a blend of four cheeses, generally called "Mexican" and purchased shredded), used an entire 4 oz. can of green chilies with the juice, and added two tsp. of Xylitol (natural alcohol sugar lower in calories, made from birch). It was eaten up in a jiffy, but I wish it had been a tad more moist. The defect was my own fault, though. This bread would go nicely with salsa. It was a perfect companion to a spicey Mexican chicken/bean soup, green salad and room temperature mango nectar. Thanks for a nice recipe!

Reviewed On: May 2, 2008

I have made this soup several times. This is a great recipe, but I had to have a more hearty and nutritionally balanced meal in a soup. I added black, pinto and kidney beans (I use dry beans, soaked overnight, and simmer them with the chicken, tomatoes, spices and water for an hour, but canned will work fine, too -- just be sure to drain and rinse well, then put them in the soup last ten minutes) and frozen corn in the last 15 minutes of simmering. I also boil a whole chicken with onion, salt and celery the night before, strain out the chunks, refrigerate broth, skim off fat next day, and use instead of canned broth (but breasts and canned broth works okay, too, just not as flavorful – I cut cooking time by microwaving the breasts in the canned broth instead of baking in oven, then strain broth before adding to pot). I use a large can of diced tomatoes in tomato juice, the homemade taco seasoning that was given in another review, and a cup of mild picante sauce. I crush Multi-Grain Toastitos and add with a dollop of fat-free sour cream and the avocado when serving. Fruit salad on lettuce leaves rounds it all out. Simply divine. My changes make a lot more soup for larger families or gatherings, since you will have more broth if made with a whole chicken and/or add more water with the beans and corn. Add more spices proportionally, too. Keeps well for a week in frig. Hubby then takes it to work every day and begs for more!

Reviewed On: Apr. 23, 2008