New Age Waldorf Salad

Cooking Light
Use a variety of apples for the best flavor in this updated Waldorf salad.
8 servings (serving size: 3/4 cup)


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1 (8-ounce) carton plain low-fat yogurt
2 cups apple cider
1/2 teaspoon celery seeds
5 cups chopped apple (such as Granny Smith, Rome, and/or Gala)
1 cup chopped peeled celeriac (celery root)
1/2 cup coarsely chopped pecans, toasted
8 Boston lettuce leaves


Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover yogurt with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula; cover and chill.

Bring cider to a boil in a medium, heavy saucepan over high heat; cook until reduced to 1/2 cup (about 20 minutes). Cool completely.

Combine the chilled yogurt, cider, and celery seeds in a large bowl, stirring yogurt mixture well with a whisk. Add the chopped apple, celeriac, and toasted pecans, tossing gently to coat. Serve salad on lettuce-lined plates.

Created date

October 1998

Nutritional Information

Calories 166
Caloriesfromfat 34 %
Fat 6.2 g
Satfat 0.8 g
Monofat 3.3 g
Polyfat 1.6 g
Protein 4.6 g
Carbohydrate 26.7 g
Fiber 4.1 g
Cholesterol 2 mg
Iron 1.2 mg
Sodium 50 mg
Calcium 74 mg