Waldorf Salad

As a kid growing up, my Mom regularly made Waldorf Salad with crunchy apples, walnuts and celery. I loved it, but unfortunately, the traditional recipe also had plenty of fat.
I hope you’ll give this modified recipe a try. It uses low fat yogurt (you can even use Greek yogurt which is thicker and a bit more tart), and only a small amount of low fat mayonnaise. You can also add diced chicken to turn this lovely little salad into a light meal fo lunch or dinner.
Ingredients
1/2 cup walnuts halves
1/2 cup non-fat yogurt (greek is a good option too)
2 tablespoons light mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon honey
1/2 lemon, zest finely grated
1/4 cup diced onion
Freshly ground black pepper
2 large crisp apples, such as Gala
2 ribs celery (with leaves), sliced into 1/2-inch-thick pieces (leaves chopped)
1/4 cup golden raisins
1/2 lemon, juiced
1 head Boston lettuce, trimmed, washed, and dried
Directions
Preheat the oven to 350 degree F.
Spread the nuts on a baking sheet and toast in the oven for 8 to 10 minutes. Cool and break the nuts up into small pieces.
Whisk the yogurt, mayonnaise, parsley, honey, onion and lemon zest in a large bowl and season generously with pepper.
Halve, core, and cut the apples into 3/4-inch pieces, leaving the skin intact. Add the apples, celery and raisins to the bowl, and sprinkle with the lemon juice; then toss with the dressing. Cover and refrigerate if not serving immediately.
When ready to serve, toss walnuts into the salad. Arrange the lettuce leaves on a large platter, or divide them among 4 salad plates. Place the salad on the lettuce and serve.
*This recipe comes from the Food Network.
Calories – 160 per serving.

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