Waldorf Salad
- Level: Easy
- Yield: 4 servings (4 cups)
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- Nutritional Analysis
- Per Serving
- Calories
- 221 calorie
- Total Fat
- 11 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 3 milligrams
- Sodium
- 98 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 5 grams
- Protein
- 5 grams
- Sugar
- 22 grams
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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 degrees 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.