The Waldorf salad was created in the 1890s by Oscar Tschirky, who named it after the Waldorf Hotel (later Waldorf-Astoria), where he worked as the maître d’hôtel. This version of the salad, made with a variety of healthy ingredients, retains the charm and simplicity of the original and can be served as an appetizer, side dish or light main dish. This salad is traditionally served over a bed of leafy green lettuce.
- ¼ cup walnuts, chopped
- 2 apples, cored and diced
- 1 cup celery, diced
- ½ cup raisins
- ¼ cup plain non-fat yogurt
- ½ tsp. sugar
- 1 tsp. lemon juice
Preheat oven to 350° F. Place chopped walnuts on an oiled or foil-lined baking sheet and bake for 12 to 15 minutes. Stir occasionally until they are evenly toasted. In a mixing bowl, combine apples, celery, nuts and raisins. In a separate bowl, stir together yogurt, sugar and lemon juice. Pour over apple mixture and toss lightly. Refrigerate leftovers within two hours.
Yield: 6 servings. Each serving provides 110 calories, 3.5g of fat, 0mg of cholesterol, 25mg of sodium, 2g of fiber and 15g of sugar.
Source: USDA