Coat raisins, chopped celery, chopped apples, and chopped toasted walnuts with a mixture of fat-free mayonnaise and fat-free apple yogurt for a lightened version of traditional Waldorf salad.
1/2 cup raisins
1/2 cup apple juice
1 cup finely chopped celery
1 cup chopped Granny Smith apple
1/4 cup coarsely chopped walnuts, toasted
2 tablespoons fat-free mayonnaise
2 tablespoons fat-free apple-flavored yogurt
How to Make It
Combine raisins and apple juice in a microwave-safe bowl; microwave at HIGH for 30 seconds. Let stand 2 minutes; drain. Combine raisins, celery, apple, and walnuts in a medium bowl. Stir in mayonnaise and yogurt.
"I developed this recipe to cut down on the fat content of the original Waldorf salad, which was dressed with heavy mayonnaise." --M. Georgene Laffey, Pinehurst, NC
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So good! I ate the entire bowl of salad for dinner. Just could not stop. I left out the apple juice part, my raisins were soft enough. I used 3 tablespoon plain yoghurt and 1 T mayonnaise. Next time I would cut back on the raisins a bit, or use dried cranberry instead. I will make this again soon. Yummmm!
I've made this several times since it first appeared in the magazine. I also use vanilla yogurt, not even bothering to look for apple. It is so fresh tasting and really perfect to serve in the Fall. I oftentimes serve it with soup and/or sandwiches but I can eat it alone for lunch just as well.
I made this salad to accompany Aunt Liz's Chicken Spaghetti, also a CL recipe from this site. I used ingredients on hand and substituted craisins cooked in grape juice and used all reduced fat mayonnaise. My guests loved the salad and there were no leftovers. I would like to experiment with other juices and dried fruit combinations. I will make it again.