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New Age Waldorf Salad

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


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.