Waldorf Salad

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings (4 cups)
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup walnuts halves
  • 1/2 cup non-fat yogurt
  • 2 tablespoons light mayonnaise
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1 teaspoon honey
  • 1/2 lemon, zest finely grated
  • Freshly ground black pepper
  • 2 large crisp apples, such as Gala
  • 2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
  • 1/4 cup golden raisins
  • 1/2 lemon, juiced
  • 1 head Boston lettuce, trimmed, washed, and dried
Directions

Preheat the oven to 350 degree F.

Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.

Whisk the yogurt, mayonnaise, parsley, honey, and lemon zest in a large bowl and season generously with pepper.

Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.

When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.

Copyright 2005 Television Food Network, G.P. All rights reserved.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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