A Lighter Waldorf Salad
When I was growing up and the occasion called for a “fancy salad,” one of my aunts made Waldorf salad. My dad would joke that we had to extend our pinkies while we ate it. Unfortunately, I was a mayo-hating child and cannot tell you if it was delicious.
My childhood anti-mayo stage is long over, and though I like to slather mayo on a BLT, I tend to not eat it because of the fat calories.
Greek yogurt works beautifully to provide the luscious silken texture of mayo, plus you get your choice of fat levels.
The following salad works well with 0%, 2% or full-fat Greek yogurt. It’s crunchy, light, crispy and chewy–and so simple to make, you don’t need a special occasion… Or extended pinkies.
- 1 cup celery, sliced
- 2 Fuji apples, cut into chunks
- 2 tbsp dried cranberries
- 1 tbsp parsley, minced
- 2 tbsp walnut pieces
- 4 lettuce leaves, such as Boston or Bibb
- 2 tbsp Greek Yogurt
- 2 tbsp lemon juice, fresh squeezed
- Pinch salt
- 1/8 tsp ground white pepper
- 1/8 tsp dried ground mustard
- 1 tsp honey
- Prepare all the celery, apples, cranberries, parsley, and walnuts and place them in a bowl.
- Rinse and pat dry the lettuce.
- Mix the dressing by combining the yogurt, lemon juice, salt, pepper, dried mustard and honey. Taste and adjust the seasonings to suit you.
- Add the dressing to the salad and toss gently to combine.
- Place each lettuce leaf on a plate.
- Divide the tossed salad evenly on top of each of the four lettuce cups.
About Janice D’Agostino
Janice D’Agostino is The Spoon Mage at Mindful Palate and believes in slowing down to pay attention to food. She encourages people to pause and notice what’s on their plates, considering how each meal looks, smells and tastes. Janice also writes recipe and healthy lifestyle articles for other fine websites. For more information and recipe ideas, visit her on Tumblr, Facebook and Twitter.
The views and opinions of guest authors do not necessarily reflect the views and opinions of Full Circle.