Western Waldorf

1. In a small bowl, whisk apple juice, oil, salt, cinnamon, and pepper until blended.

2. Core apples, cut into thin wedges, and cut wedges in half crosswise. In a medium salad bowl, combine apples, walnuts, tangerines, and grapes. Pour dressing over fruit and nuts and mix gently to coat.

Guest Chef: Elaine Johnson, Associate food editor, Sunset Magazine

For over 20 years, Elaine Johnson has worked as a staff and freelance food writer, editor, and consultant. At Sunset, Elaine has worked on articles featuring Portland food carts, the return of home canning, cooking from the garden, Passover, grilling, healthy cooking, and many pieces about food in the Northwest. She is also involved in favorite magazine sections like Fast & Fresh, Healthy Living, and Dinner with Friends, as well as occasional special newsstand publications such as Sunset Fast & Fresh: Great meals in minutes.

Before beginning her current position, Elaine was on staff at Sunset for many years as a senior food writer. She delved into the renaissance of artisan foods (bread, cheese, heirloom beans), seasonal entertaining, creative weeknight cooking, baking (pies, bread, cookies), the scientific side of food (canning, pickling, sourdough), and western foods (Central American, historic western salads, regional Thanksgiving). She also spearheaded and wrote a monthly low-fat cooking column. Some of her favorite pieces involved getting to know readers through major cook-offs at Sunset for grilling and western foods. Elaine edited Sunset's Fresh Ways with Chicken cookbook and contributed to Food Processor.