I made this dish for a party at work. Everyone liked it. Several people asked for the recipe. I liked how easy it was to make. It was delicious. I substituted dried cranberries for the raisins and walnuts for the pecans since that's what I had in stock. I'll definitely make this one again!
Bulldog Salad
"I developed this lightened version of Waldorf salad for a teacher's luncheon at my children's school. When I served the leftovers to my family, 'Waldorf' somehow turned into 'Bulldog,' so that's what we call the dish." -Becky Fulcher, Monument, CO
Yield: 10 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 129
- Calories from fat: 32%
- Fat: 4.6g
- Saturated fat: 0.7g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 1.8g
- Protein: 1.4g
- Carbohydrate: 22.8g
- Fiber: 2.5g
- Cholesterol: 1mg
- Iron: 0.4mg
- Sodium: 64mg
- Calcium: 29mg
Ingredients
- 3 cups diced Fuji or Gala apple (about 2 large)
- 2 1/2 cups diced Granny Smith apple (about 1 large)
- 1 cup seedless green grapes, halved
- 1 cup seedless red grapes, halved
- 1 cup finely chopped celery
- 1 cup miniature marshmallows
- 1/3 cup golden raisins
- 1/4 cup chopped pecans, toasted
- 1/4 cup reduced-fat mayonnaise
- 1/4 cup fat-free vanilla yogurt
- 2 tablespoons reduced-fat sour cream
Preparation
- Combine all ingredients in a large bowl; stir well. Chill.
Bulldog Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Kid-Friendly, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- DIETARY CONSIDERATION: Low Cholesterol, Low Sodium, Meatless, Low Saturated Fat
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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