Use a variety of apples for the best flavor in this updated Waldorf salad.

Recipe by Cooking Light October 1998

Gallery

Recipe Summary test

Yield:
8 servings (serving size: 3/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Spoon yogurt onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover yogurt with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula; cover and chill.

    Advertisement
  • Bring cider to a boil in a medium, heavy saucepan over high heat; cook until reduced to 1/2 cup (about 20 minutes). Cool completely.

  • Combine the chilled yogurt, cider, and celery seeds in a large bowl, stirring yogurt mixture well with a whisk. Add the chopped apple, celeriac, and toasted pecans, tossing gently to coat. Serve salad on lettuce-lined plates.

Nutrition Facts

166 calories; calories from fat 34%; fat 6.2g; saturated fat 0.8g; mono fat 3.3g; poly fat 1.6g; protein 4.6g; carbohydrates 26.7g; fiber 4.1g; cholesterol 2mg; iron 1.2mg; sodium 50mg; calcium 74mg.
Advertisement