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 1/2 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 one-half cup servings.

Each serving contains approximately 115 calories; no cholesterol; 6 gm fat; 97 mg sodium.

For my own Waldorf Salad I use a combination of an egg, mustard and vinegar boiled dressing (it's an old New England recipe) and sweetened whipped cream. And this year, even though I come from the Delicious apple capital of the world, I used pippins - the delicious were less than.

Barbara Hlavin