Recipe - Holly Fudge

DRESSING
1 cup Silken soft tofu
One half teaspoon Salt
1 teaspoon Sugar
Three fourths teaspoon Curry powder
One fourth teaspoon Ground cinnamon
1/8 teaspoon Ground ginger
1 tablespoon Freshly squeezed lemon juice
1 tablespoon Canola or corn oil

SALAD
1 cup Coarsly chopped raw almonds
3 cup Diced celery; without leaves
4 Red Delicious apples; (2
pounds), cored and minced (6
cups)
One half cup Chopped chives or green
onion tops
One half cup Raisins

For those who like Waldorf Salad but can't eat dairy products, here's a
version from Jeanne Jones, which I saw in the paper this morning.

If possible, make the dressing serveral hours or the day before you intend
to serve it. Combine all dressing ingredients in a food processor and blend
until satin smooth. (Makes 1 cup.)
Toast the chopped almonds in a preheated 350 F oven for 8 to 10 minutes or
until lightly browned. Watch carefully, as they burn easily. Set aside.
Combine the celery, apples, chives or green onions, and raisins in a large
bowl. Add the dressing and toss until thoroughly mixed.

For each serving, place One half cup salad on a chilled plate and top with one
tablespoon toasted almonds. (If you do not use all of this salad
immediately, keep the remaining almonds separate to sprinkle over the
leftover salad when it is served.)

Makes 16 onehalf cup