Peak Season! Try A Waldorf Salad

Highlight peak-season apples in this healthy Waldorf Salad. Apples, celery and walnuts give its signature crunch and the yogurt and light mayonnaise dressing keeps the salad low in calories.

•    1/2 cup walnuts halves

•    1/2 cup non-fat yogurt

•    2 tablespoons light mayonnaise

•    2 tablespoons minced fresh flat-leaf parsley

•    1 teaspoon honey

•    1/2 lemon, zest finely grated

•    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


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, 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.

Courtesy of Food Network

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