Waldorf Salad

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:
Recipe from Oxmoor House

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 117
  • Fat: 5.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 4g
  • Protein: 2.9g
  • Carbohydrate: 15.4g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 203mg
  • Calcium: 48mg

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. 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. 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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