A Colorful Salad To Celebrate The Season

Diana Helfand
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Wednesday - December 23, 2009
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This time of year, a lot of us have visions of sugarplums (and turkey, and Christmas cookies) dancing in our heads. But it can be a really tough time of year for families who don’t have enough to eat.

The Hawaii Foodbank distributes an average of almost 850,000 pounds of food each month via 250 member agencies. One such agency is First United Methodist Church. Volunteer Lissi Chadwick has been running the church’s food pantry for 30 years, since its inception in 1980. It has grown from handing out 10-15 bags of food per month to now as many as 800.

Seventy-four-year-old Lissi “shops” at the Hawaii Foodbank at least once a week, loading her Passat with up to 1,000 pounds of food at a time. “I’m a strong lady,” she laughs. From there, she heads back to the church, where she and her team of volunteers repack the food into bags that will feed an average family for three or four days. Families are allowed to visit her food pantry only once every three months, to ensure that the supply is available to as many in need as possible.

Cheers to the touring production of STOMP, returning to the Hawaii Theatre Dec. 22 -Jan.3. With three Hawaii-raised performers in the cast, they want to “Stomp out Hunger” in Hawaii, so the tour has designated the Hawaii Foodbank as its local charity beneficiary. A portion of all ticket sales from the Dec. 23 performance will go directly to the food bank. And anyone who donates a canned good from the food bank’s “Top Five” wish list receives $5 off any performance during STOMP‘s run (except Dec. 22). For tickets, visit or call Hawaii Theatre box office at 528-0506, or log on to http://www.hawaiitheatre.com.

This column is dedicated to Lissi Chadwick and the STOMPers, both working to Stomp out Hunger in Hawaii.

This is a great way to get fruit into the keiki, and goes with just about any main dish entrée on your holiday table. It’s also good for potlucks, but be sure to keep refrigerated, or on ice if you’re outdoors, as mayonnaise is perishable.

Merry Christmas!



* 4 cups chopped peeled apples, tossed with 1 tablespoon lemon juice (I like to use a combination of Gala, Granny Smith and Fuji apples)

* 2 cups chopped Bosc pears, tossed with 1 tablespoon orange juice

* 1 cup finely chopped celery

* 1/3 cup golden raisins

* 1/3 cup dried cranberries

* 1/2 cup red or black seedless grapes, halved

* 1/2 cup reduced-fat mayonnaise

* 1 cup low-fat fruit yogurt

* 2 tablespoons orange juice

* 2 teaspoons honey

* 1/4 cup chopped walnuts or almonds

In large bowl, toss the apples with pears and celery until well combined. Add raisins and grapes and toss lightly.

In small bowl, combine mayonnaise, yogurt and orange juice until mixed well. Add honey and stir to combine. Add dressing to salad and toss lightly. Sprinkle with nuts just before serving.

Makes about 10 servings.

Approximate Nutrition Information Per Serving:

Calories: 260
Fat: 5 grams
Cholesterol: 3 milligrams
Sodium: 140 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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