Northwest Waldorf Salad

recipe
A salad with origins in New York City takes on Northwest flair with juicy pears, hazelnuts, and dried cherries.

Yield:

6 servings (serving size: about 2/3 cup)

Recipe from

Nutritional Information

Calories 132
Caloriesfromfat 29 %
Fat 4.2 g
Satfat 0.8 g
Monofat 2.2 g
Polyfat 0.4 g
Protein 2.6 g
Carbohydrate 21.7 g
Fiber 3.4 g
Cholesterol 4 mg
Iron 0.5 mg
Sodium 127 mg
Calcium 71 mg

Ingredients

3/4 cup finely chopped celery
1/2 cup chopped dried cherries
1/4 cup chopped hazelnuts, toasted
1/3 cup plain fat-free yogurt
3 tablespoons reduced-fat sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon salt
2 Bartlett pears (about 1 pound)

Preparation

Combine first 3 ingredients in a large bowl. Combine yogurt, sour cream, juice, and salt in a bowl, stirring well with a whisk. Drizzle yogurt mixture over celery mixture; toss gently.

Peel, core, and chop pears. Add pears to salad, and toss gently. Cover and chill 1 hour.

Note:

Cynthia Nims,

November 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note