Thai Waldorf Salad

1 cup Marzetti Asian Ginger Dressing

1 tablespoon creamy peanut butter

1 teaspoon curry powder

4 cups shredded Napa cabbage

¾ cup golden raisins

¼ cup water

3 Granny Smith Apples, cored and cut into ½ inch pieces

3 Gala apples, cored and cut into ½ inch pieces

3 celery ribs, chopped fine

¾ cup dry roasted peanuts

To plump raisins combine raisins and water, cover with plastic wrap and microwave until water begins to boil, about 1 minute. Let stand for 5 minutes, drain water.

Put dressing, peanut butter and curry powder in a screw top jar and shake to thoroughly combine. Add apples, celery, raisins and peanuts in a bowl pour dressing over and toss until well coated.

To serve put ¾-1 cup shredded Napa cabbage on plate and arrange salad on top. Salad can be stored in an airtight container in the refrigerator for 2 days.

I hope you enjoy making this newer version of the old standby as much as I did creating it. Of course you can adjust the peanut butter and curry to find the balance that works best for you.