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.


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


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


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.


Cooking Light Lighten Up, America!,

Oxmoor House

October 2013
My Notes

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

Add Note