Waldorf Salad

Waldorf Salad Recipe
Photo: Oxmoor House
There are, of course, many variations on this American classic. This recipe is dressed with a combination of fat-free Greek yogurt and light mayonnaise. Some liberties are taken with the ingredients, adding matchstick-sized pieces of celery root and a bed of mildly peppery arugula.

Yield:

Serves 6 1 salad and about 1 tablespoon walnuts
Total time: 30 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 117
Fat 5.9 g
Satfat 0.7 g
Monofat 1 g
Polyfat 4 g
Protein 2.9 g
Carbohydrate 15.4 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 203 mg
Calcium 48 mg

Ingredients

1/4 cup plain fat-free Greek yogurt
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon walnut oil
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 cups julienne-cut Gala apple (2 apples)
1 cup julienne-cut celeriac (celery root)
1/2 cup sliced celery
1 cup seedless red grapes, halved
3 cups baby arugula
1/3 cup coarsely chopped walnuts, toasted

Preparation

1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Add apple, celeriac, and celery; toss to coat. Add grapes; toss.

2. Place 1/2 cup arugula on each of 6 plates. Spoon 1 cup fruit mixture over arugula on each plate. Sprinkle evenly with walnuts.

Note:

Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
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