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Waldorf Salad

Photo: Oxmoor House
Total time 30 mins
Yield Serves 6 1 salad and about 1 tablespoon walnuts
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.

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

Nutrition 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

How to Make It

  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.

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