Northwest Waldorf Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 29%
  • Fat: 4.2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.6g
  • Carbohydrate: 21.7g
  • Fiber: 3.4g
  • Cholesterol: 4mg
  • Iron: 0.5mg
  • Sodium: 127mg
  • Calcium: 71mg

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

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