Updated Waldorf Salad

waldorf-salad Recipe
Amy Kalyn Sims
For perfect apple cubes: Stand the apple on your cutting board and cut down into four slabs; discard the core. Lay slabs, cut sides down, and cut into 1/2-inch slices, then crosswise into 1/2-inch cubes.

Yield:

Makes 4 servings (serving size: 1/2 cup salad and 2 boston or bibb lettuce leaves)

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 153
Fat 6 g
Satfat 1 g
Monofat 1 g
Polyfat 4 g
Protein 2 g
Carbohydrate 26 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 72 mg
Calcium 28 mg

Ingredients

2 tablespoons low-fat mayonnaise
1 tablespoon lemon juice
2 small (Gala or Fuji) apples, cubed
1 cup seedless red grapes, halved
1/3 cup dried cranberries
1/4 cup coarsely chopped walnuts
1/4 cup thinly sliced celery (about 1 stalk)
8 Boston or Bibb lettuce leaves

Preparation

1. Combine mayonnaise and lemon juice in a medium bowl. Add apples, grapes, and cranberries; mix well.

2. Add the walnuts and celery, and mix well. Serve it on a bed of 2 lettuce leaves. The salad can be refrigerated up to 2 hours before serving.

Note:

Karen Levin,

October 2006
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